Pork Chop w/Orange Muscat Champagne Sauce Recipe

Category		Entrees - Maindishes
Sub Category		None
Servings		1
Preptime		30 min
Wine/Beverage Recommendations		Zinfandel

Ingredients

	1 organic thick-cut, bone-in center cut pork chop
	2 garlic cloves
	1/2 teaspoon crushed rosemary
	Salt and pepper
	2 1/2 tablespoons orange muscat Champagne vinegar (Trader Joe's)
	3 tablespoons extra virgin olive oil, divided
	2 tablespoons unsalted butter
	1 1/2 tablespoons shallot or green onion, finely minced
	2/3 cup champagne grapes

Parsley or snipped chive to garnish


Instructions


Using a mortar and pestle, muddle garlic, rosemary, S&P to form a paste. Stir/whisk in 1 tablespoon vinegar and 2 tablespoons EVOO. Pour into a Ziploc bag. Cut slits into the pork chop so the flavors can penetrate and add to the marinade, massaging the mixture into the meat. Let marinate in the fridge for 1 hour or more. Let chop sit at room temp for 20-30 minutes before cooking.


Preheat skillet to med-high. Add remaining tablespoon EVOO. Sear chop 3 minutes each side then transfer to a sheet pan; finish cooking in a 450-degree oven until done (155 internal temp for medium), about 8 minutes. Let rest for 5-10 minutes. Meanwhile prepare the sauce.


Add butter to pan with pork drippings. Add shallot/green onion and grapes and sauté over med-high heat until onions are golden brown (about 3 minutes). Add champagne vinegar and reduce for another couple of minutes. Season with salt and pepper to taste. Stir in parsley and serve over seared pork chop.




Serving Suggestions

Recipe can easily be increased to feed 2 or more.

Originally Submitted 12/9/2010

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