Pork Chops With White Wine And Shallots

• 2 Tbsp. oil or 1/4 stick clarified butter
• 4 (1 1/2-inch thick) center loin or sirloin pork chops, well trimmed (preferably close to room temperature)
• salt and freshly ground pepper to taste
• 1/2 c. shallot, minced
• 1/2 c. dry white wine
• 1/2 c. rich chicken stock

1. Heat oil or butter in heavy 12-inch skillet over medium-high heat.
2. Arrange chops in pan without sides touching and saute on all sides until rich golden color, turning once; use wooden spoons or spatulas to turn so meat is not pierced.
3. Reduce heat to low; if using electric range, remove pan from direct heat until burner cools down and continue cooking chops, turning once, until they are semi-firm when pressed with finger, about 10 minutes per side; do not overcook.
4. Season with salt and freshly ground pepper. Transfer chops to ovenproof platter; tent with foil and set in 350u0b0 oven.
5. Pour off all but 1 tablespoon of fat from skillet. Place skillet over high heat.
6. Add 1/2 cup minced shallot and saute until softened, about 1 minute.
7. Stir in white wine and chicken stock.
8. Boil over high heat, stirring constantly and scraping up any browned bits clinging to bottom of pan, until reduced by 1/2.
9. Pour wine sauce over chops.
10. Sprinkle with either minced fresh chives or green onion tops.

oil, center loin, salt, shallot, white wine, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726019 (may not work)