Sauteed Pork Chops with Mushrooms and White Wine Mustard Reduction

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Sauteed Pork Chops with Mushrooms, Pearl Onions and White Wine-Mustard Reduction

Pearl onions are simply onions whose growth has been stunted in the field. They are delicious cooked, peeled and left whole like in this dish.

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Yield: 4 servings

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Active Time: 35 minutes
Start to Finish: 35 minutes

For this recipe you’ll need:

For the pork:

2 tablespoons grapeseed oil
4 boneless center-cut pork chops
Salt and pepper to taste

For the sauce:

2 tablespoons butter
1/2 pound cremini mushrooms
1 cup pearl onions, peeled (see note, below)
1 cup white wine
3/4 cup chicken stock
2 tablespoon heavy cream
1 tablespoon whole-grain mustard
1/2 teaspoon fresh sage, rough chopped
Salt and pepper to taste

Heat a large sauté pan over medium-high heat, and add the grapeseed oil.
Season the pork with salt and pepper to taste, and sear in the hot pan until caramelized on the first side. Flip and repeat. Continue to cook until the internal temperature reads 135° to 140° on a meat thermometer. Transfer the pork to a cutting board, lightly cover with foil and allow to rest.
While the pork is resting, prepare the sauce. Heat the same sauté pan the pork was seared in over medium heat, and add the butter.
Sauté the mushrooms and pearl onions, tossing occasionally, until caramelized, 5 to 6 minutes.
Deglaze with the wine, scraping free any browned bits of fond from the bottom of the pan. Reduce by half of its original volume.
Whisk in the chicken stock, heavy cream and mustard. Gently simmer until slightly thickened, about 5 minutes.
Stir in the sage, and season with salt and pepper to taste. Spoon the sauce over the pork chops and serve.
Notes:
- The best way to peel pearl onions is to quickly blanch them in a pot of boiling water for about 30 seconds. Transfer to a bowl of ice water, drain and let the peeling begin. Tip: Use a paring knife to get the job done.