Pork Chops with Special Dry White Wine from Simone Beck's Food and Friends

Another entry in our Cookbook Diaries. This week a second recipe from Simone Beck's memoir and cookbook, Food and Friends.





Ingredients (according to Simca):

4 Tbsp butter

4 Tbsp vegetable oil

10 oz onions chopped

1 1/2 Tbsp flour

3 Tbsp white-wine vinegar

2 cups dry white wine

2 cups chicken broth

salt and pepper







6 pork chops

Bouquet garni of celery stalks, parsley, thyme

2 Tbsp. strong Dijon mustard

3 1/2 oz gherkins, thinly sliced



Special equipment:

2 heavy bottomed skillets

Parchment paper









Sautee the onions in butter and oil. Sprinkle with flour and begin to create a roux.





Add vinegar, continue stirring, then add wine, stir, add broth. Simmer uncovered until reduced.







Meanwhile, in the second oven ready skillet (I used a enamel covered cast iron model), brown the pork chops, then pour the onion-wine sauce over chops. Add bouquet garni, cover with lid and put in oven.





Cook for 20-30 minutes at 375, until pork is thoroughly cooked. When the pork comes out of the oven, stir in the mustard and finely chopped gherkins into the sauce.









Serve with broccoli - cheddar bake. The pork chops and sauce are incredibly delicious. Yum!