@kaneohegirlinaz I seared some pork chops until they got color then removed from the pan. In the juices I sautéed shallot and garlic then deglazed with lemon juice and vermouth. Seasoned and added fresh oregano and thyme and added a dollop of Dijon and some cream. I place the pork chops back in, covered and simmered until medium well. Remove the pork chops and stir in a pat of butter to the sauce. Strain and serve.
9/26/15 at 7:37am