8 boneless, loin pork chops, cut ¼ inch thick & trimmed of fat
3 T of butter
2 shallots, finely chopped
1 cup beef broth or stock
½ cup Pinot Noir wine
½ tsp thyme
½ tsp sugar
2 T chopped fresh chives
Pound the pork chops to approximately 1/8 inch think. In a large skillet, melt 2 T of butter over moderate heat. Add the pork (in 2 batches) & cook for 1 ½ minutes on each side, or until no trace of pink remains, being careful not to overcook. Remove from pan, cover and keep warm.
Add the remaining 1 T butter & the shallots to the pan & sauté for 1 minute. Add the beef broth, increase the heat to high & boil for 1 minute longer, scraping up any brown bits that cling to the pan. Add wine, thyme & sugar, simmer for 3 minutes.
Arrange pork on a platter. Spoon the sauce over the pork & sprinkle with chives.
Serve with Papapietro Perry Pinot Noir.