Cook the Book: Pork Chops with Shallots

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Cook the Book: Pork Chops with Shallots

Posted by Ed Levine, Post a Comment

June 26, 2007 at 1:30 PM

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Tags: Cook the Book, CTB: Pork and Sons, pork, Pork and Sons, pork chops, recipes, Serious Recipes, shallots, Stéphane Reynaud

This recipe for Pork Chops with Shallots is incredibly simple, takes twenty minutes to make, and is as full of flavor as a slow-cooked pork shoulder. It is French country cooking at its most soulful. Pork & Sons.

Pork Chops with Shallots

Ingredients

yield: 6

1/4 cup sweet butter 8 shallots, chopped
6 bone-in, center-cut pork chops
10 fresh thyme sprigs, preferably in flower
Sea salt
Coarsely ground black pepper

Procedures

1

Melt 1 1/2 tablespoons of the butter in a pan. Add the shallots and cook, stirring frequently, over high heat for 8-10 minutes, until golden brown.
2

Melt the remaining butter in a skillet. Add the chops and cook over high heat for 5 minutes on each side, or until cooked through and the juices have caramelized.
3

Season with sea salt and coarsely ground black pepper. Mix the thyme with the shallots. Serve the chops with the shallots immediately.