Wine reductions are some of the simplest, easiest, and tastiest accompaniments you can serve with roasted or grilled meats. The sauce can be prepared merely by placing wine in a pan and letting it boil down to a slightly thickened, rich consistency and seasoning with a little salt and pepper.
Here, I used sweet port wine simmered with a bit of shallot and garlic for a savory tone, then brightened with a splash of balsamic vinegar. Stirring in a little butter at the end gives the sauce a tasty, silky finish.
A note about the chops: When using thick, bone-in chops, I like to brine them first if I have time. Brining locks in juiciness, which helps keep the meat tender at high temperatures. A simple brine consists of salt and sugar. For these chops, place 1/3 cup salt and 1/4 cup sugar in a large bowl. Add cold water about halfway up and stir until the salt and sugar are dissolved. Add the chops, submerging completely. Cover and refrigerate at least 4 hours, and up to 8. Remove and pat dry before continuing.)
Serves 4
Ingredients
For the Pork
1 tbsp olive oil
4 6-oz bone-in center-cut pork chops, about 1 inch thick
sea salt (sparingly, if you brine the chops first)
freshly ground black pepper
For the Port Wine Reduction
1 cup port wine
1 garlic clove, peeled and smashed
1 shallot, coarsely chopped
1 tbsp balsamic vinegar
1 tsp unsalted butter
sea salt
freshly ground black pepper
Preparation
For the Pork
Preheat the oven to 400° F.
Heat a large skillet over medium-high heat and add the oil, swirling to coat.
Add the chops and cook 5 minutes on 1 side, then turn and cook 5 minutes on the other side, until just beginning to brown. (Note: brined chops will release more moisture and won't brown as quickly as those not brined.)
Place the skillet in the oven and roast 10 minutes. Turn and roast 5-10 minutes longer, depending on thickness, or until desired degree of doneness. Transfer the chops to a plate and let rest 3-4 minutes.
For the Port Wine Reduction
Meanwhile, place the wine, garlic, and shallot in a small saucepan and bring to a boil. Maintain a simmer until the wine is reduced to about 1/3 cup, 20-25 minutes.
Add the balsamic vinegar and continue to simmer 1 minute.
Strain the sauce through a sieve and discard the solids. Return the sauce to the pan, stir in the butter, and season with salt and pepper.
To serve, place 1 pork chop on each of 4 plates. Spoon the port wine reduction on top and serve right away.
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