Pork Chops With Sauce Piquant

Recipe Ingredients

4 teaspoons	20ml	Garlic - minced
4 teaspoons	20ml	Fresh lime - minced
4 teaspoons	20ml	Fresh sage - minced
		Salt and pepper to taste
4		Pork chops - 1 inch thick
		Flour for dredging the chops
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Unsalted butter
1 cup	62g / 2.2oz	Onion - minced
1/2 cup	118ml	Dry white wine
1 1/2 cups	355ml	Beef broth
2 tablespoons	30ml	Tomato paste
1/4 cup	59ml	Pitted olives - sliced
2 tablespoons	30ml	Drained capers - chopped
2 teaspoons	10ml	Dijon mustard
2 tablespoons	30ml	Fresh parsley - minced

Recipe Instructions

In a small bowl combine half the garlic, half the thyme, half the sage, salt and pepper to taste.

Rub the mixture on to the chops and chill, covered, 30 minutes, or overnight.

Dredge the chops in the flour, shaking off excess. In a large skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1 to 2 minutes on each side or until brown. Drain fat and transfer the chops to a platter.

Add the butter to the skillet and heat it until melted. Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir the sauce until it is well combined.

Return the chops to the skillet and simmer, covered for 10 minutes or until tender. Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops.

Source:
PASTA MONDAY TO FRIDAY SHOW #PS6552

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