A wonderful, company-worthy meal need not take hours to prepare. Whether you’re cooking for the boss or just having an impromptu dinner with friends, you want a recipe that is delicious, but also gives you time to spend with your guests instead of spending every available second in the kitchen.
Cooking should be fun and stress-free. The following recipe for succulent pork chops with a rich wine sauce that will only take a few minutes to prepare, but the compliments will continue for quite some time.
These chops first get rubbed with salt and pepper and then a fragrant, slightly sweet dry rub that pairs well with the accompanying sauce. The park is allowed to stand at room temp for about 30 minutes to help ensure that it will be cooked perfectly.
In case you’re unfamiliar with Moscato, it is a semi-sparkling wine from the Asti region of Northern Italy. It is made from the Muscat grape that is native to that area. Light and fruity this is a great dessert wine. It also works well in dishes such as this one.
Pan-Seared Pork Chops with Moscato Sauce
- 4 center-cut pork chops, 1/2-3/4 inch thick
- Salt and pepper
- 2 tablespoons brown sugar
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 1 cup chicken broth or stock
- 3/4 cup Moscato
Rinse pork chops and pat completely dry with paper towels. Using a fork, prick pork chops several times. Liberally salt and pepper chops, rubbing the seasonings into the meat.
In a small bowl, combine the brown sugar, smoked paprika, cumin and chili powder. Rub the mixture all over the pork. Let the meat stand at room temperature for 30 minutes.
Heat a large skillet over medium-high heat. Once pan is hot, add oil. Lower the heat to medium.
Sear the chops for 2-3 minutes on both sides or until meat is well caramelized.
Remove the meat briefly to deglaze the pan:
In a measuring cup, combine the chicken broth and wine. With the pan on medium heat, add the wine mixture. Using a wooden spoon or a spatula, scrape all of the yummy browned bits off the bottom of the pan.
Add the chops back to the pan. Bring to a boil, lower heat and simmer for 5-8 minutes or until pork is has reached 145 degrees with an instant read thermometer. Remove the chops to a serving platter. Let meat rest for at least 5 minutes.
Continue cooking the sauce until it has has thickened and reduced to about ¼ cup. Remove from the heat and whisk in one tablespoon of butter.
Pour the sauce over the chops and serve immediately.
Makes 4 servings