PORK CHOP AU POIVRE W/ RED WINE SHALLOT SAUCE

Pork Chop au Poivre w/ Red Wine Shallot Sauce image

Number Of Ingredients 7

1 pound Bone-in Pork Loin Chop (1 in. thick)
1 teaspoon Salt
1 teaspoon Freshly ground peppercorn
2 teaspoons Neutral Oil (such as grapeseed)
3 tablespoons Unsalted Butter, divided
1 Small Shallot, chopped
2 ounces Dry Red Wine

Steps:

Preheat oven to 350° F. Place Pork chop on a plate; pierce with a fork at 1/4 in. intervals. Flip pork, and pierce opposite side. Press salt and peppercorn blend evenly onto both sides.
Heat oil in a 10-inch ovenproof skillet over high. Add pork chop; cook until browned, about 3 minutes per side. Transfer skillet with pork to preheated oven. Roast until thickest part reaches 130° F, about 10 min.
Remove skillet from oven; transfer pork to a plate or carving board. Return skillet to heat over medium; add 1 tbsp. butter and let melt. Add shallot; cook, stirring occasionally, until aromatic and translucent, about 1 min. Add wine; bring to a simmer over medium. Simmer, undisturbed, until reduced by half, about 3 min. Add remaining 2 tbsp. butter; remove from heat, and swirl skillet until butter is melted and emulsified into sauce. Carve pork; serve with sauce and potatoes.