Recipe by Bansidhe
One of my favorite dinner entrees: You can substitute red wine (and any red you can bear cooking with will do) for the port if you can't find any, however: It's miles better with the slightly sweet red. Note: If you have a CostPlus nearby, their chocolate port or hazelnut sherry go beautifully with this dish.
Top Review by Catnip46
This was good. I used a red wine but cut it down to 1/8 cup as I felt 1/2 cup would overpower the taste of the meat, just my preference. I used 1 Tb balsamic vinegar and added 1 Tb of balsamic & garlic marinade sauce. I let the chicken stock boil down to a nice thick sauce and then poured that over my chops and onions when all was done. I won't season my chops next time though as something in the ingredients was very salty.
- 4 center-cut pork chops, 1-1/4 to 1-1/2 inches thick
- 1 tablespoon olive oil (more as necessary)
- 1 1⁄2 cups thawed white pearl onions (OR 1 cup chopped onions)
- 1⁄2 cup chicken or 1⁄2 cup pork stock
- 1⁄2 cup port wine
- 2 tablespoons balsamic vinegar
- salt and black pepper
Directions See How It's Made
- Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
- Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
- Put the pork in and sear it for 1-1/2 to 2 minutes per side.
- Remove the meat and set aside while preparing the sauce: keep warm.
- After removing the meat from the pan, pour off all but 1 tbsp of the fat.
- Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
- Saute for about 5 min.
- Deglaze the pan with the stock, wine, and vinegar, stirring well.
- Bring to a boil and re-add the pork; reduce the heat to a simmer.
- Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
- (If the pieces you're using are thicker than that, double the second cook time.) Keep warm again.
- Degrease the pan and reduce until its contents are just syrupy.
- Serve as sauce.