Grape must pork chops
Preparation - 10 min.
Cooking -
Ingredients
- 4 lamb chops (at least 2 cm thick)
- 15 ml (1 tbsp.) of extra virgin olive oil
- 60 ml (4 tbsp.) chopped shallots
- 75 ml (1/3 cup) Mostocotto
- 175 ml (3/4 cup) chicken broth
- 15 ml (1 tbsp.) butter
- 5 ml (1 tsp.) rosemary
- 5 ml (1 tsp.) chopped basil
- 2.5 ml (1/2 tsp.) thyme
- Salt and pepper to taste
Preparation
- Preheat oven to 120°C (250°F).
- In a bowl, combine rosemary, basil, thyme, salt and pepper.
- Season both sides of the chops with this blend, then put on a dish, cover and leave to rest at room temperature for 15 minutes.
- In a large saucepan, heat oil over medium-high heat and cook chops (about 3.5 minutes on each side for medium-rare meat).
- Remove chops from heat and place in the oven, on a plate covered with foil, to keep warm while you prepare the sauce.
- Put the pan back on the stove over low heat, add shallots and cook for about 5 minutes.
- Pour in grape must and scrape the bottom of the pan with a wooden spoon to incorporate cooking fat, then add stock.
- Continue cooking while stirring for about 5 minutes over medium-high heat, until sauce has reduced by half.
- Take off the heat and add butter, stirring to mix well.
- Serve the chops immediately, topped with a spoonful of sauce.
