Ingredients
- 8 pork chops (1-1 1/2 inches)
- 8 Coarse salt and freshly cracked black pepper
- 3 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoon large shallots, sliced lengthwise
- 1/2 cup dry vermouth
Preparation
Baking Directions:
Season the pork chops with salt and pepper.
In a large skillet over high heat, melt 1 tablespoon of the butter in the oil.
Add the pork chops and sear them for about 3 minutes on each side.
Reduce heat to medium and continue cooking until the chops are cooked through but still moist, about 6 more minutes, depending on the thickness of your chops.
Transfer the chops to a platter and cover with foil to keep warm.
Pour off excess fat from the pan, return pan to heat, and add the shallots; cook, stirring a few minutes until they soften.
Add the vermouth, stirring to scrape up all the browned bits.
Simmer the sauce for a minute or two until reduced slightly.
Stir in a generous nub of butter.
Drizzle over the pork chops.