Pan Roasted Frenched Pork Rib Chop With Five-Spice, Caramelized Onion Chutney And Orange Dusted Merlot Demi
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
61
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Olive Oil1 large
Red Onion (sliced thin)1 cup
Golden Raisins3 tbsps
Sugar1 tsp
Ground Cloves1 cup
Red Wine1 cup
Beef Stock3 tbsps
Balsamic Vinegar1
Salt1 tsp
All-Purpose Flour1 cup
Merlot2 tbsps
Orange ZestDirections:
1
Heat the oil in a small saucepan over medium-high heat, add the onions, and cook until slightly browned
2
In a small bowl, combine the raisins, sugar, cloves, wine, stock, and vinegar
3
Stir it into the onions and bring the mixture to a boil
4
Reduce the heat and simmer for 5 minutes
5
Stir and cook for 3 to 5 minutes more or until it is reduced and thick
6
Season with salt and pepper and keep warm
7
Preheat the oven to 425 degrees F
8
Dust chops with the five-spice powder and salt and pepper, to taste
9
Heat the oil in an oven proof skillet over medium-high heat
10
Fry the chops for 2 minutes on each side
11
Put the pan with the chops into the oven and roast until cooked through, about 10 to 12 minutes
12
Remove the chops to a plate, cover, and keep warm
13
Stir the flour into the drippings in the pan
14
Pour in the Merlot and add the orange zest and beef stock
15
Put the pan onto medium-high heat and cook until slightly thickened
16
Taste and adjust seasoning with salt and pepper
17
To serve, put the pork chops on warm plates, spoon on the chutney, and drizzle with sauce
18
Serve with roasted root vegetables and garnish with fresh rosemary