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.
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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

Pork Chops:
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

1. Preheat oven to 425.
2. For the chutney, heat the oil in a small saucepan over medium-high head and add the onions. Cook until slightly browned.
3. 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.
4. 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.
5. 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.
6. 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.
7. To serve, plate the chop, drizzle with the demi-glace and spoon chutney on top or on the side.