2 bone-in pork chops. Double-cut if you can find them. I prefer thick-cut, 3/4 inch-1 inch
2 tbsp canola oil
2 cups (16 fl oz) beef stock
1 cup red cooking wine, or dry red wine (malbec or pinot noir)
1/3 cup Worcestershire sauce
1 medium onion, julienned (sliced into thin strips)
2 oz butter
3 sprigs fresh thyme
1 bay leaf
4 1-inch by 3 inch slices of Gruyere cheese
1 tsp + 1/2 tsp each salt and pepper, divided
The french onion soup reduction will take about 1 hour, so do that before anything else.
-Prepare a baking sheet lined with aluminum foil
-In a medium sauce pot, sautee the julienned onion in the butter and 1/2 tsp ea s&p over medium-high heat until it caramelizes. Let them sit in the heat at first undisturbed for about 30 seconds, then use a spatula or wooden spoon to mix them around. Continue to do so until they just start to brown/blacken on the edges.
-Deglaze with the wine. Cook down the wine until it's au sec, or almost gone. Look for a syrupy consistency. Keep stirring the onions to avoid burning them
-Add 1 cup beef stock
-Add the Worcestershire sauce
-Add thyme sprigs
-Add bay leaf
-Reduce by 3/4 (until about 1/4 cup of liquid is left in the pot)
-Set oven to 400 degrees
-Salt and pepper the pork chops
-Add second cup of beef stock
-Add rest of salt and pepper
-Reduce until it gets to sauce consistency. Not too thin. If you reduce too much, you can bring it back up using about 2 oz of beef stock
-Once reduced, discard thyme sprigs and bay leaf
-In a medium pan, heat the canola oil at medium-high heat
-Cook each side of the pork chops for about 3 minutes each
-Move to the prepared baking sheet and bake for 5 minutes on the first side
-Reserve enough of the liquid to pool under the chops on the plate, 2 tbsp should do.
-When you flip the pork chops to the final side, top with the soup reduction (including onions), then top with the Gruyere cheese, 2 slices on each chop.
- Bake for 5 more minutes
-Remove chops from the oven. Let rest for 5 minutes.
Suggested wine pairing: chardonnay or dry riesling
This dish goes very well with whipped potatoes
All things cooking
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