Ingredients:
4 slice(s) bacon
4 (3/4-inch-thick) boneless pork chops
Kosher salt, to taste
Pepper, to taste
Flour, for dusting
1 shallot, minced
1/2 cup(s) white wine
2/3 cup(s) heavy cream
1 teaspoon(s) Dijon mustard
1 pound(s) Brussels sprouts, steamed
4 (3/4-inch-thick) boneless pork chops
Kosher salt, to taste
Pepper, to taste
Flour, for dusting
1 shallot, minced
1/2 cup(s) white wine
2/3 cup(s) heavy cream
1 teaspoon(s) Dijon mustard
1 pound(s) Brussels sprouts, steamed
Directions:
Cook bacon slices in a large skillet until crisp; drain bacon on paper towels and reserve drippings in skillet. Season pork chops with kosher salt and pepper; lightly dust with flour. Cook in bacon drippings over medium heat 7 minutes, turning once (until internal temperature reaches 145 degrees F).
Remove chops to a plate; add shallot to skillet and saute 30 seconds. Deglaze skillet with wine, then whisk in cream and mustard; let sauce reduce by half. Return chops to sauce; simmer 3 minutes, until hot and slightly pink in the middle when cut. Serve with steamed Brussels sprouts topped with the crisp bacon.
(Red Book Magazine)
(Red Book Magazine)
