Cherry Cabernet Demi-Glacé Pork Chops
Home
- 4 1.5-2 inch thick rib or loin chops
- Brine
- 2 cups apple cider
- 1 T ground black pepper
- 1/2 cup salt
- 1/2 cup brown sugar
- 2 bay leaves
- 1 T mustard powder
- Sauce
- 1 cup frozen cherries or preserve
- 1 cup Cabernet Sauvignon or Cabernet Franc
- 6 sprigs fresh thyme
- 3 cloves garlic, crushed
- 2 T balsamic vinegar
- Mix brine ingredients and submerge chops in fridge for 4-6 hours (no longer!)
- Preheat oven to 375 F
- Put sauce ingredients in saucepan and reduce by half over medium heat
- Heat cast iron skillet until very hot, add 2-3 T oil or animal fat, brown chops 4-5 mins per side
- Put chops and skillet into oven until internal temp reaches 145 F (about 15 mins)
- Remove to plate (tented) to rest until 150 F (8 mins), deglaze skillet with a bit more wine, add to sauce
- Sauce may need corn starch/water mixture if not thick enough (also may need to double)
- Spoon over chops and serve with mashed potatoes and broccoli/asparagus