Pork Chops in Red Wine

• 4-6 good-sized pork chops
• salt and freshly ground black pepper
• flour
• 2 tablespoons

Trim excess fat from pork chops; season them generously with salt and freshly ground black pepper; dust with flour and sauté gently in butter and olive oil until cooked through and brown on both sides.

Transfer the pork chops to a heated serving dish; pour excess fat from pan. Add finely chopped shallots and red wine to the pan, and cook slowly, stirring in all the crusty bits from side