Pan Roasted Frenched Pork Rib Chop with Five-Spice, Caramelized Onion Chutney and Orange Dusted Merlot Demi
- 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
- 1/4 cup red wine
- 1/4 cup beef stock
- 3 tablespoons balsamic vinegar
- Salt and pepper
- 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
- 1/4 cup Merlot
- 2 tablespoons orange zest
- 1/3 cup beef stock
- Roasted root vegetables, to serve
- Rosemary sprigs, for garnish
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Tom Pizzica