Caraway Pork Chops Paprikash
Boneless pork loin chops
2 Tsp Paprika, divided
Salt and pepper to taste
1 Tbsp Butter
1 Tbsp Vegetable oil
1 Tsp Caraway seeds
2 Tbsp Shallots, minced
½ Cup White wine
½ Cup Heavy cream
1 Tsp Dijon mustard
Sprinkle the pork chops with 1 tsp paprika and the salt and pepper.
Heat butter and oil in a large skillet. Sauté chops over medium heat about 10 minutes until both sides are browned and the meat is cooked through. Remove chops to a plate, leaving drippings in a skillet.
Add remaining 1 tsp paprika, caraway seeds, and shallots to pan. Cook, stirring for 30 seconds. Pour in the wine and cook over medium heat, stirring frequently for 2 to 3 minutes until liquid is reduced by half. Add cream and simmer until slightly thickened. Stir in Dijon mustard.
Return meat and any accumulated juices to pan and simmer about 3 minutes to heat through. Adding a bit more wine and cream will increase the sauce.
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