Pork Chops with White Wine and Shallots

Heat oil or butter in heavy 12-inch skillet over medium-high heat.

Arrange chops in pan without sides touching and saute on all sides until rich golden color, turning once; use wooden spoons or spatulas to turn so meat is not pierced.

Reduce heat to low; if using electric range, remove pan from direct heat until burner cools down and continue cooking chops, turning once, until they are semi-firm when pressed with finger, about 10 minutes per side; do not overcook.

Season with salt and freshly ground pepper. Transfer chops to ovenproof platter; tent with foil and set in 350° oven.

Pour off all but 1 tablespoon of fat from skillet. Place skillet over high heat.

Add 1/2 cup minced shallot and saute until softened, about 1 minute.

Stir in white wine and chicken stock.

Boil over high heat, stirring constantly and scraping up any browned bits clinging to bottom of pan, until reduced by 1/2.

Pour wine sauce over chops.

Sprinkle with either minced fresh chives or green onion tops.