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4
Main-Course ServingsMedium
Published 2007
If you don’t have Madeira, use a slightly sweet or dry sherry or even white wine. Meat glaze or reduced broth will give the sauce a silky consistency and deep flavor, but you can still make a lovely little sauce without it.
Season the chops on both sides with salt and pepper and leave at room temperature for 1 to 2 hours before sautéing.
In a sauté pan just large enough to hold the chops— preferably neither nonstick nor with a dark bottom—heat the oil over medium-high heat until it ripples and barely begins to smoke. Add the chops and sauté, turning once, for about 5 minutes on each side, or until an insta