I wanted to develop a really complex recipe for frenched pork chops. I love the presentation of a frenched chop and the resulting moistness from any cut of meat with the bone left intact. (If you can’t find frenched chops, ask your butcher to do it for you). I searched for something that sounded interesting, plus I had to have all the ingredients on hand. Here’s what I found – and let me tell you – this is an AMAZING recipe. It’s from Bill Tennant of the Brown Dog Cafe & Wine Bar in Lake Placid, NY. (Plus, I automatically like any establishment that allows dogs).
I made a few adjustments from the original recipe, only because I used what I had on hand. The result was an incredible surprise of complexity and layered flavors. No one spoke at the dinner table – the only sounds I heard were little purrs of contentment from my family. I made a few adjustments, of course, to make it gluten-free, but was delighted that Chinese Five Spice was used, which is nightshade free.
I served this with caramelized pearl onions and a green salad. Next time, I’ll pair it with blanched green beans, sautéed with brown butter. This is a special dinner to make during the holidays, or like I did, for Tuesday night dinner when there was no volleyball game, lacrosse match or working late. That is a celebration in itself.
Prep time: 30 minutes
Total time: about 1 hour
Yield: 4 servings
Special equipment: cast iron or oven-proof frying pan
Caramelized Onion Chutney:
2 T olive oil
1/2 large red onion, halved and sliced thin
1/4 c. raisins
3 T sugar
1/8 tsp. chinese five spice
1/4 c. red wine
1/4 c. chicken or beef stock
3 T balsamic vinegar
1/4 tsp. salt and pepper
4 frenched pork rib chops
1 tsp. chinese five-spice powder
salt and pepper
2 T olive oil
2 T rice flour
2 T butter or non-dairy alternative
1/8 tsp. arrowroot
1/2 c. good quality red wine
2/3 c. chicken or beef stock
- Preheat oven to 425.
- For the chutney, heat the oil in a small saucepan over medium-high head and add the onions. Cook until slightly browned.
- In a small bowl, combine the raisins, sugar, five-spice, wine, stock and vinegar. Stir it into the onions and bring to a boil. Reduce heat and simmer for 10 minutes or more until chutney is reduced and thick. Season with salt and pepper to taste and set aside.
- For chops, sprinkle chops with salt and pepper and dust with five spice. Heat the oil in an oven-proof skilled over medium-high heat. Fry chops for 2 minutes on each side.
- Place pan into oven and roast chops until cooked through about 12 minutes. (They need to register 140-145 on a meat thermometer). Remove chops to platter and tend with foil.
- For demi-glace: Make a roux with the butter, rice flour and arrowroot (mash them all together with the back of a fork until well combined). Stir the roux into the drippings and turn heat to medium-high. Immediately add wine and stock and cook until slightly thickened. Taste and adjust seasoning with salt and pepper. Reheat the chutney.
- To serve, plate the chop, drizzle with the demi-glace and spoon chutney on top or on the side.