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
- 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
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.
* 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.
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By vkb630_313889
Richmond, CA
on February 05, 2011
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WOW! Restaurant quality flavor, the layering of the flavors explode in your mouth! This is definitely "date night" food! And SO EASY! I bought some Frenched pork chops on a whim and looked up this recipe. On first reading it I thought "oh too complicated", but then I realized I had everything in my pantry and so just started plodding away. I first threw some red potatoes and mushrooms in a roasting pan with oil, S&P and roasted that first. Pulled that out and covered with foil while the chops cooked. We were then sitting at the table making drooling yummmmmmm sounds, sopping up the sauce with not only the chops but the sides too. HIGHLY RECOMMEND FOR ANY PORK CHOPS. You and your mouth will be so happy.
By anniehill3333_1...
river edge, 70
on January 19, 2011
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This was a very nice blend of flavors. I let the onion carmelize for significantly longer than the recipe called for, but other than that followed the recipe exactly as written. The orange zest in the sauce complimented the chutney very well, and the combination was superb with the pork chops. The pork chops came out perfectly cooked and were very moist.
By teresathegreat1...
Avon, 53
on July 07, 2009
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I made this - but changed a few things. I had just plain boneless pork chops, so those were used. Also, did not make the demi sauce.
The chutney, I used assorted jumbo raisins, and plain vinegar but my family including my picky child who will eat almost nothing LOVED it!
This will easily become a regular in our house - quick, easy, and good!
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