- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- Four 10-ounce pork loin chops, cut 3/4 inch thick
- Salt and freshly ground pepper
- 1 large shallot, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons dried currants
- 1 teaspoon brined green peppercorns, drained and crushed
- 1 tablespoon finely chopped flat-leaf parsley
- In a large, deep skillet, melt the butter in the olive oil. Season the pork chops with salt and pepper and add them to the skillet. Cook the chops over moderately high heat, turning once, until browned, about 6 minutes total cooking time. Transfer the pork chops to a large plate.
- Add the shallot to the skillet and cook over moderate heat, stirring frequently, until softened, about 3 minutes. Add the white wine; scrape up the browned bits from the bottom of the pan and cook until the pan juices are reduced to 2 tablespoons, about 5 minutes. Add the heavy cream, currants and green peppercorns and bring the sauce to a simmer.
- Return the pork chops to the skillet along with any accumulated juices. Cover the skillet tightly and simmer the pork chops over moderately low heat until cooked through, about 5 minutes. Transfer the chops to a platter. Stir the parsley into the sauce and season with salt and pepper. Pour over the chops and serve at once.
A highly acidic light red, such as an Italian Barbera, will stand up to the briny peppercorns in the sauce, without overwhelming the mild pork chops.