Pork Chops in Creamy Champagne Sauce
Salt and freshly ground black pepper
1 tablespoon olive oil
6 pork loin chops (about 5 ounces each)
1/4 cup chopped shallots
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 cup sparkling wine or dry Champagne
1 tablespoon all-purpose flour
1 cup milk
Heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside.
To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute.
Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens.
Serve the pork with the sauce.
I made broccoli and rice to go along side. The sauce tastes good over everything we made to go with the pork! Enjoy!