Ingredients: |
Ingredients: 2 1/2 Teaspoons Imported Medium-Hot Paprika
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground White Pepper
4 (6 to 8 Ounce) Pork Loin Chops, 1-Inch Thick
2 Tablespoons (1/4 Stick) Butter
1 Tablespoon Vegetable Oil
3 Tablespoons Minced Shallots or Green Onions
2 Teaspoons Minced Fresh Sage or 3/4 Teaspoon Dried, Crumbled
1/2 Cup Dry White Wine
3/4 Cup Whipping Cream
Salt and Freshly Ground White Pepper
Fresh Sage Leaves
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Directions: |
Directions:Combine paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Spread half of the mixture on pork chops, pressing into both sides. Reserve remaining paprika mixture for sauce. Melt 1 tablespoon butter with oil in heavy large skillet over medium heat. Add pork chops and brown well, about 3 minutes per side. Reduce heat to medium-low and saute until just cooked through, about 3 minutes longer per side. Transfer pork chops to heated platter. Cover with foil to keep warm. Pour off drippings from skillet. Add remaining 1 tablespoon butter to skillet and melt over medium-low heat. Add shallots and cook 2 minutes, stirring occasionally. Add remaining paprika mixture and minced sage and cook 30 seconds. Add wine and boil until liquid is reduced by half, scraping up any browned bits, about 3 minutes. Reduce heat to medium. Stir in cream. Simmer until thickened slightly, stirring frequently, about 3 minutes. Season with salt and pepper. Add any pork juices accumulated on platter. Spoon sauce over chops. Garnish with sage.
Note: If you can't find good quality imported medium-hot paprika, use the readily available sweet paprika and mix it with 1/8 teaspoon cayenne pepper. Serve the chops with buttered noodles. |
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