Island Pork Chops with White Wine Cream Sauce

I just love creamy sauces and I just love unique ingredients! This recipe has all that and more! The original recipe called for a pork tenderloin but I just used thick, center cut, boneless pork chops.

 

While these were browning in the skillet, it smelled like I was making french toast! That worried me a bit! But when the dish was complete with the white wine cream sauce, my fears were gone!

 

 There were so many great flavors going on and they all worked perfectly together! The cinnamon with the garlic, brown sugar and hot sauce...yum! And the white wine cream sauce with the fresh tarragon...yum again! Even the couscous was perfect with the cream sauce!

 

I found this recipe **HERE** but I'm posting the recipe with slight ingredient changes. I also simplified the directions which were very confusing to me! I didn't get responses to my questions from the author of the original recipe. So I had to figure it out myself! Oh well...a girls gotta do what a girls gotta do! *Smiles*





 

Island Pork Chops with White Wine Cream Sauce

INGREDIENTS:
4 boneless center-cut pork chops - thick cut 1"
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp kosher salt
1/4 tsp. ground black pepper
2 Tbls. olive oil
1/4 cup light brown granulated sugar
2 cloves garlic - minced
1/2 Tbls. hot sauce

DIRECTIONS:
Preheat oven to 350°
Mix together chili powder, cumin, cinnamon, salt and pepper.
Lightly sprinkle this seasoning over both sides of each pork chop.
Heat olive oil in a large oven safe skillet on medium/high heat.
When skillet is hot add the seasoned pork chops and let brown for about 2-4 minutes per side.
In a small bowl mix together brown sugar, garlic, hot sauce and the dripping from the skillet.
Spoon this mixture evenly over each pork chop. Then bake uncovered for 20 minutes.
After pork chops are baked, remove from skillet, to a platter and keep warm. Reserve the pan juices.
In the same skillet, make the white wine cream sauce below.

WHITE WINE CREAM SAUCE:
1 Tbls. butter
1 large shallot - minced
1 cup heavy cream
1 cup dry white wine - not cooking wine
1 Tbls. corn starch
 pinch of salt & pepper
1 Tbls. fresh chopped tarragon

DIRECTIONS FOR CREAM SAUCE:
Melt butter in the pork chop skillet over medium/low heat.
Add shallots and saute until they become translucent and tender.
Now add the reserved pan juices from pork chops.
Stir to mix well.
Then add white wine and corn starch,
scraping the bottom of the skillet and stirring to dissolve corn starch.
Let simmer for about 5 minutes.
Add salt & pepper.
Then stir in heavy cream and heat through.
Pour this cream sauce over the pork chops, sprinkle with the tarragon and serve.
Perfect served with couscous!