Pork Chops with Creamy Shallot Sauce

One issue I'm finding is that I'm looking through my cookbook and I see things that I would like to make, so I mark them and jot down a couple ingredients that I need. Well, when I sit down to actually begin the process I've fogotten what it was I was going to cook. Case in point.... I had jotted down Pork Chops, but unfortunately I forgot to jot down Rosemary. In my mind I remembered I needed something with the PCs but when I got to the store I remembered Thyme! So now you can see one of the reasons I don't cook much is because I'm not organized! So that is all changing and I'm going to write down the meals on old fashion cards and keep them in my purse so I KNOW what ingredients I need. I am getting a good variety of spices now, so that should end soon.

Then the recepe wasn't in the same cookbook. I have two Suzanne Sommers' cookbooks. This one was from the Eat, Cheat, and Melt the Fat Away book.

Another issue I'm having is that I THINK I know what something is. Like the example of Capers in a previous post. I thought they were Peppercorns. Awww good thing my hubby caught that one before I started cooking!

But with this recipe I thought Shallots were green onions... chives. I thought the chive was the green part at the top and the shallots were the white part at the bottom. Hubby to the rescue again! And explaned to me the difference. Well, I made this without the shallots, but I'm having him bring some home. He told me once I cook with the shallots I would enjoy the taste so much better than always onions. I'm really excited about that because I love cooked onions!

But this turned out great! We enjoyed it. My porkchops were a little thick, so I had to put them in the oven to finish cooking while we ate our salad. But not a disaster! And like always, because I don't cook with wine, I used beef broth.

4 boneless center cut pork chops, 1 in thick (I cooked 3, but one each was enough for us)
Salt & freshly ground black peper
4 TBSP butter
1 medium onion, finely chopped
5 shallots, finely chopped
2 clovess garlic chopped
1 cup red wine (I used beef broth)
1/2 cup heavy cream

Preheat oven to 200 degrees. Season pork chops with salt & pepper. Heat a skillet on medium high. Melt 2 tablespoon of the butter in the pan. cook chops for about 5 minutes, until the outside is golden brown. Turn them over and continue cooking for another 5 minutes. Remove pork chops from pan and reserve in warm oven.

Add the onion to the skillet (and more butter if pan looks too dry) and cook until browned, about 7 minutes. Add the shallots and garlic, then cook for an additional minute. Pour wine (beef broth) into pan and bring to a boil. Turn the heat down to a simmer, and cook until wine has reduced by half, about 3-4 minutes. Add the remianing butter, stirring to melt. Whisk in the cream. Season with additional salt & pepper.

Return pork chops to pan, heat for 2 minutes in the sauce and serve.