Martini Pork Chops

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: My Toughest Critics
TOTAL TIME: 25 min
Prep: 5 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 8 (1 to 1 1/2-inch thick) pork chops
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil
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Directions

Season the pork chops with coarse salt and freshly ground black pepper.

In a large skillet on high heat, heat the olive oil. Add the pork chops to the hot pan, and sear the pork to brown on both sides, about 3 minutes per side. Turn the heat down to medium, and cook until cooked through, about 6 more minutes, depending on the thickness of your chops.

Remove the chops from the pan, and drain off the excess fat. Return the pan to the heat, and add the minced shallots and allow them to soften. Then, add the vermouth, scraping up all the browny bits from the bottom of the pan. Let it simmer for 1 or 2 minutes, reducing slightly. Serve the pork chops on a warm platter with the sauce drizzled over top.

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5

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Read all 4 reviews

  • on March 01, 2012

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    home cooking as it should be. feature a few good ingredients. for reference, my shallots came out much darker than those pictures and they were delicious. you can honestly not have too much of the shallots; i'd use at least a third just in case someone likes them as much as i did. well done chuck!

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  • on February 11, 2012

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    Excellent recipe. Instead of finishing the pork chops at medium on the stovetop, I put them in the oven for 10 minutes at 400.

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  • on November 08, 2011

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    Simple, simple, simple and the depth of flavor was amazing. This is a technique that I'll use again.

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