View unanswered posts | View active topics It is currently Thu Nov 23, 2017 12:23 pm



Reply to topic  [ 1 post ] 
 French Onion Soup Pork Chops 
Author Message
Ralph Wiggum
Ralph Wiggum
User avatar

Joined: Wed Oct 11, 2006 12:52 am
Posts: 859
Post French Onion Soup Pork Chops
Serves 2

Ingredients:
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

Method:
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.

-Post pics!

Suggested wine pairing: chardonnay or dry riesling

This dish goes very well with whipped potatoes

Bon appetite!

_________________
Tealc


Wed Oct 05, 2016 2:15 am
Profile YIM
Display posts from previous:  Sort by  
Reply to topic   [ 1 post ] 

Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group.
Designed by STSoftware for PTF.