Here’s a treat: a sauce that can accommodate both meat and fish. We have it in Shallot Butter Sauce. Also, it’s so simple and so refined, it will transform a lowly pork chop or lamb chop, not to mention a fist steak, into a glorious dish. All you need is three basic ingredients: shallots, butter and a bit of white wine. That’s it. You can serve the dish with whatever accompaniment you like, be it rice, pasta or potatoes. We, in the Rivera clan, like it with a good hearty loaf of bread to sop up the sauce as you enjoy the lamb or pork chops (or fish).
The other thing that needs discussion is the time factor in terms of the item used with this sauce, I like to cook pork chops at an oven temperature of 375 degrees F. It take about 25 minutes to cook depending on thickness. Some cooks prefer a 400 degree oven because it cooks faster. But I find that at the lower temperature, pork chops remain tender and juicy rather than drying out. The same for Lamb chops. They take about 35-40 minutes to cook at 375º and 8-10 minutes at 400º. Note that the longer baking time will give you a well done product. In my family we like chops well done. If you want medium or rare, then the baking time will be less. For fish steaks, it’s another story. It’ll be 25-30 minutes at 375º and 15-20 minutes at 400º. How long to cook or how tender you want the product will be up to you.
SHALLOT BUTER SAUCE
3 shallots, peeled and finely chopped
½ stick butter (or more to taste)
3 tablespoons white wine, dry or sweet (your preference)
- In a saucepan or skillet, melt butter over medium heat.
- Add shallots and cook, stirring until onion is soft, about 3-4 minutes.
- Add wine and cook 3 minutes more.
- Pour over 4 pork chops, lamb chops or fish steaks and bake in a preheated oven until tender (see above).
Yield: 4 servings.