Pan Roasted Frenched Pork Rib Chop with Five-Spice, Caramelized Onion Chutney and Orange Dusted Merlot Demi

Courtesy Bill Tennant, Brown Dog Deli
TOTAL TIME: 1 hr 6 min
Prep: 30 min
Inactive Prep: --
Cook: 36 min
YIELD: 2 servings
LEVEL: Intermediate

ingredients

CARAMELIZED ONION CHUTNEY:
  • 2 tablespoons olive oil
  • 1/2 large red onion, sliced thin
  • 1/4 cup golden raisins
  • 3 tablespoons sugar
  • 1/8 teaspoon ground cloves
PORK CHOP:
  • 2 (10-ounce) frenched pork rib chops
  • 1/4 teaspoon five-spice powder
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1/4 teaspoon all-purpose flour
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    Directions

    Heat the oil in a small saucepan over medium-high heat, add the onions, and cook until slightly browned. In a small bowl, combine the raisins, sugar, cloves, wine, stock, and vinegar. Stir it into the onions and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Stir and cook for 3 to 5 minutes more or until it is reduced and thick. Season with salt and pepper and keep warm.

    Preheat the oven to 425 degrees F.

    Dust chops with the five-spice powder and salt and pepper, to taste. Heat the oil in an oven proof skillet over medium-high heat. Fry the chops for 2 minutes on each side. Put the pan with the chops into the oven and roast until cooked through, about 10 to 12 minutes. Remove the chops to a plate, cover, and keep warm. Stir the flour into the drippings in the pan. Pour in the Merlot and add the orange zest and beef stock. Put the pan onto medium-high heat and cook until slightly thickened. Taste and adjust seasoning with salt and pepper.

    To serve, put the pork chops on warm plates, spoon on the chutney, and drizzle with sauce. Serve with roasted root vegetables and garnish with fresh rosemary.

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