Cherry Cabernet Demi-GlacÚ Pork Chops


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  1. Mix brine ingredients and submerge chops in fridge for 4-6 hours (no longer!)
  2. Preheat oven to 375 F
  3. Put sauce ingredients in saucepan and reduce by half over medium heat
  4. Heat cast iron skillet until very hot, add 2-3 T oil or animal fat, brown chops 4-5 mins per side
  5. Put chops and skillet into oven until internal temp reaches 145 F (about 15 mins)
  6. Remove to plate (tented) to rest until 150 F (8 mins), deglaze skillet with a bit more wine, add to sauce
  7. Sauce may need corn starch/water mixture if not thick enough (also may need to double)
  8. Spoon over chops and serve with mashed potatoes and broccoli/asparagus