Pork Chops In White Wine And Olive Sauce

• 1 tbsp olive oil
• 4 None pork chops
• 1 small onion, finely chopped
• 2 slices bacon, thinly sliced
• 2/3 cup dry white wine
• 2/3 cup chicken stock
• 1/4 cup baby gherkins, thinly sliced lengthwise
• 1/4 cup pitted green olives, thinly sliced
• 2 tsp Dijon mustard
• 2 tbsp finely chopped fresh flat-leaf parsley

1. Heat the oil in a large skillet on medium-high heat. Cook the pork, in batches, until browned both sides and cooked to desired doneness. Cover to keep warm.
2. Add the onion and bacon to the same pan. Cook, stirring, until the onion softens.
3. Deglaze the pan with the wine, cooking and stirring until the mixture reduces by half.
4. Stir in the remaining ingredients and bring to a boil. Boil, uncovered, for about 1 min or until the sauce thickens slightly. Serve the chops with the sauce drizzled over.

olive oil, pork chops, onion, bacon, white wine, chicken stock, baby gherkins, green olives, mustard, parsley

Taken from recipes-plus.com/api/v2.0/recipes/34444 (may not work)