Recipe courtesy of Bill Tennant
Pan Roasted Frenched Pork Rib Chop with Five-Spice, Caramelized Onion Chutney and Orange Dusted Merlot Demi
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 771
- Total Fat
- 40
- Saturated Fat
- 9
- Carbohydrates
- 45
- Dietary Fiber
- 3
- Sugar
- 35
- Protein
- 47
- Cholesterol
- 147
- Sodium
- 1214
- Total: 1 hr 6 min
- Prep: 30 min
- Cook: 36 min
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.