But it was not to be. When I opened the package they had fermented. It smelled like a vinegary disgusting mess, like a gym sock had mated with corked wine. Sigh. But all was not lost. I still had some very ripe, luscious roma tomatoes and an open bottle of red wine. Together, these two would compliment my seared pork chops in albeit a different way that originally planned. Success!
Pork Chops & Tomato Burgundy Sauce
--2 pork chops, bone-in, 3-4 oz. each
--kosher salt and cracked pepper
--2 TSP olive oil
--1 shallot, minced
--1 cup dry red wine
--1 cup beef stock or broth
--2 medium ripe roma tomatoes, chopped into thumbnail-sized pieces
Heat a stainless or cast-iron skillet over high heat. Season the pork chops on both sides with the salt and pepper, using your fingers to press the seasoning into the meat. Reduce the heat on the skillet to medium and add one teaspoon of olive oil to the pan, swirling to coat. Sear the pork on both sides for 3-4 minutes, until a nice crust is formed (this will lock the juices in).
Place the pork chops in an oven proof dish and continue cooking at 250 degrees while you make the sauce.
--2 pork chops, bone-in, 3-4 oz. each
--kosher salt and cracked pepper
--2 TSP olive oil
--1 shallot, minced
--1 cup dry red wine
--1 cup beef stock or broth
--2 medium ripe roma tomatoes, chopped into thumbnail-sized pieces
Heat a stainless or cast-iron skillet over high heat. Season the pork chops on both sides with the salt and pepper, using your fingers to press the seasoning into the meat. Reduce the heat on the skillet to medium and add one teaspoon of olive oil to the pan, swirling to coat. Sear the pork on both sides for 3-4 minutes, until a nice crust is formed (this will lock the juices in).
Place the pork chops in an oven proof dish and continue cooking at 250 degrees while you make the sauce.
In the same skillet used to sear the pork chops, add one teaspoon olive oil and the shallot. Sauté 2 minutes before adding half of the wine. Use the wine to de-glaze the pan before adding half of the beef stock.
Change the heat to high and bring to a boil. Reduce to a simmer and cook until it reduces. Add the tomato pieces. Add wine and stock as needed to make more stock.
Change the heat to high and bring to a boil. Reduce to a simmer and cook until it reduces. Add the tomato pieces. Add wine and stock as needed to make more stock.
Remove the pork chops from the oven and nestle them into the sauce pan. Remove from heat and let sit one minute before serving. Plate the pork chops and spoon the sauce and tomatoes over the top of the chops.
Time: 25 minutes
Serves: 2
Calories: 439 per serving
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