Pork Chops with Creamy Shallot Sauce

Pork Chops with Creamy Shallot Sauce

4 boneless center pork chops, 1 inch thick
Salt and freshly ground black pepper
4 T. butter or oil
1 medium onion, finely chopped
5 Shallots, finely chopped
2 cloves garlic, chopped
1/2 Cup red wine
½ C. sour cream or plain cream or milk

Season pork chops with salt and pepper. And cook in skillet on medium in 2 T. oil or butter 5 minutes on each side. Remove the chops from pan and reserve in warm oven. Add onions to the skillet and cook until browned, about 7 minutes. Add the shallots and garlic and cook for an additional minute. Pour red wine 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 remaining butter, stirring to melt . Whisk in the sour cream, cream or milk. Season with additional salt and pepper. Return pork chops to the pan and heat for 2 minutes in sauce and serve.