Friday, March 11, 2016


Trim the meat from the bone of each pork chop, called “frenching” for a prettier presentation and save the trimmings for the sauce. You can also have your butcher do this for you. The port wine sauce adds a wonderful flavor to the pork chops.   

2 T extra-light olive oil or avocado oil, divided
Porkchop trimmings
1 shallot, thinly sliced
1 T fresh rosemary leaves

1 clove garlic, minced or pressed

½ cup port wine
½ cup beef broth
Salt and freshly ground black pepper

1 T unsalted butter
2 bone-in pork chops, 1-inch thick

Heat 1 tablespoon of the oil in a heavy cast-iron skillet over medium heat.
Add the pork chop trimmings and cook for 4 to 5 minutes.
Lower the heat and add the shallot and rosemary leaves, and cook for about 5 minutes. Add the garlic and cook another minute.
Raise the heat to medium-high and carefully add the port. Cook, stirring, for 2 minutes.
Add the beef broth and simmer for a few minutes.
Season to taste with salt and pepper.
Turn off heat and swirl in the butter.
Pour through a strainer into a small saucepan and keep warm while cooking the pork chops.

Season the chops with salt and pepper.

Wipe out the same cast-iron skillet and add the other 1 tablespoon of oil.
Brown the chops on each side for 5 minutes. 

Place a lid on the skillet and cook over low heat until pork chops have an internal temperature of 140 degrees F, about 10 minutes.
Turn the chops over halfway through the cooking time.

Transfer chops to warm plates and drizzle on some of the warm port sauce. 

Serves 2 

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