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Pork Diane
Steak Diane is one of the staples of restaurant fare. For reasons lost in the mist of
time, we were reading the recipe in Joy of Cooking and took note of a
suggestion that it "works nicely with medallions of pork." What a gross understatement!
To be honest, we have never tried the recipe with steak.
| 4 boneless pork chops, 3/4 inch or more thick |
salt and freshly ground black pepper, to taste |
| 1 T. olive oil |
2 T. butter |
| 1/2 c. chopped shallots or scallions |
1/4 c. stock |
| 1/4 c. brandy |
1 T. Dijon mustard |
| 2 t. lemon juice |
1 t. Worcestershire sauce |
| salt and freshly ground black pepper, to taste |
2 T. butter |
| 2 T. chopped fresh chives |
2 T. chopped fresh parsley |
- Pat the pork chops dry. Season with salt and pepper. Heat a large skillet.
Add the olive oil. When the oil is hot, add the chops. Saute them approximately 5
minutes per side. Remove the chops to a warmed platter.
- Pour off any excess fat from the skillet. Melt the butter. Add the shallots,
stirring and cooking until soft (about 2 minutes).
- Add the stock, brandy, mustard, lemon juice, Worcestershire sauce, salt, and pepper.
Boil for 1 or 2 minutes, stirring to loosen any scrapes of meat from the skillet. Add in
any juices from the chops. Remove the skillet from the heat and swirl in the butter.
- Pour the sauce over the chops. Garnish with the chives and parsley and serve.
4 servings
Source: Joy of Cooking
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