This is an adaptation from Jacques Pepin’s recipe (Essential Pepin, 2011). It sounded like a nice dish and I served it with mashed potatoes as suggested. He calls for brown sauce which is most likely a demi-glaze which I was not about to make. I substituted beef broth with some cornstarch. I used scallions instead of chives and siracha for the Chinese hot sauce.
- 4 pork loin chops
- salt and pepper, to taste
- 2 tablespoons butter
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1/2 cup white wine
- 1 teaspoon siracha
- 1 tablespoon Dijon mustard
- 1/2 cup beef broth with 1 teaspoon cornstarch
- 2 tablespoons drained capers
- 2 tablespoons snipped green parts of scallions
For the pork: sprinkle each side with salt and pepper. Melt butter in skillet and cook over medium heat 5 minutes per side. I used a cast iron skillet that fit the four pork chops nicely without crowding. Remove to platter or pan and keep warm in the oven at 150 degrees F. Cover with foil.
For the sauce: Add the onion and garlic to the skillet and sauté for 2 minutes. Add the wine and boil until only 2-3 tablespoons of liquid remain. Add the siracha, mustard, and broth mixture, reduce heat, and simmer for a minute or two. Add the capers. Pour the sauce over the meat, sprinkle with the green parts of the scallions, and serve.
And for leftovers: Cook up some egg noodles, sauté more chopped onion, add one cup of mixed vegetables, dice up remaining pork chops with sauce. Put all together and serve with topping of some parmesan.
Thoughts: very tasty. The pork chops were tender and moist. The sauce was flavorful with the Dijon and the capers. I had reduced the amount of the hot sauce so it had a bit of bite but not too much. Although the original recipe calls for 6 pork chops, The sauce was just enough for the four. I would double the sauce if adding more pork chops.