Pan-Roasted Pork Chops With Port Wine Reduction

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.

Article Source: http://EzineArticles.com/8691678

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