Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 2 servings
What You Need
2 pork chops, 1 1/2 in (4 cm) thick
Pepper, to taste
2 tbsp (25 ml) vegetable oil
6 sea scallops, fresh or frozen
1 tbsp (15 ml) butter
1 shallot, chopped
1/4 cup (50 ml) French vermouth (Noilly Prat)
3 tbsp (45 ml) whipping cream (35 %)
1/4 cup (50 ml) chicken broth
1 tbsp (15 ml) fresh parsley, chopped
Season both sides of chops with salt and pepper. Sauté chops in hot oil 2 minutes on each side. Put in a baking dish and cook 10 minutes more in the oven at 325 °F (160 °C).
Brown scallops in same cooking oil for 2 minutes, remove from pan and set aside.
Melt butter in a clean pan and cook shallot until transparent, about 2 minutes. Add vermouth, cream and broth. Let mixture simmer until reduced by half.
Place chops on individual plates, add three scallops to each plate, then spoon over sauce, and season with salt, pepper and a sprinkle of parsley.
*If your sauce is not thick enough, you can mix in equal quantities of butter and flour or 1 tbsp (15 mL) of cornstarch diluted in 2 tbsp (30 mL) of cold water.