Grilled Pork Chops With Port Wine Sauce And Creamed Red Onions

Grilled Pork Chops With Port Wine Sauce And Creamed Red Onions

4 bone-in pork chops, approximately 10 ounces each
About 2 tablespoons extra-virgin olive oil
2 tablespoons chopped thyme, plus 2 sprigs thyme
2 tablespoons chopped rosemary, plus 1 sprig rosemary
2 tablespoons canola oil2 medium shallots, thinly sliced
1 1/4 teaspoons crushed dried porcini mushrooms
1/2 cup ruby Port
2 cups beef stock or low-sodium, store-bought beef broth
1 tablespoon butter
Salt
Freshly ground black pepper
Creamed Red Onions ( recipe follows )
1/4 cup coarsely chopped black olives, such as Gaeta or Nicoise

Rub the pork chops with the extra-virgin olive oil to coat, then season with the chopped thyme and chopped rosemary.
Put on a plate in a single layer, cover loosely with plastic wrap, and refrigerate overnight.
When ready to proceed, preheat a gas grill to high, or prepare a charcoal grill for grilling, letting the coals burn until covered with white ash.
To make the sauce, pour the canola oil into a medium, heavy-bottomed saucepan and heat over medium heat.
Add the shallots and saute until softened but not browned, approximately 4 minutes.
Add the porcinis, thyme sprigs, and rosemary sprig; stir; and cook until the mushrooms begin to stick onto the bottom of the pot, approximately 30 seconds.
Add the port and stir to loosen the mushrooms.
Bring to a boil, lower the heat, and simmer until the port is reduced by half, approximately 2 minutes.
Add the stock, bring to a boil, then lower the heat and simmer until reduced to 1/2 to 3/4 cup of nicely thickened sauce, 6 to 8 minutes.
Strain the sauce and discard the solids.
Whisk the butter into the sauce, season with salt and pepper, cover to keep warm, and set aside.
Season the pork with salt and pepper and grill until nicely charred on both sides and cooked through, approximately 8 minutes per side.
To serve, spoon some creamed red onions onto each plate and set a pork chop alongside.
Top each chop with 1 tablespoon chopped olives, spreading them over the surface of the chop.
Spoon some sauce around the chop.
Serves 4.

Creamed Red Onions:
4 small red onions, sliced into1/4-inch-thick rings
Canola oil, for brushing onion slices
Salt
Freshly ground black pepper
1/4 cup dry sherry
1 cup chicken stock or low-sodium, store-bought chicken broth
1 cup cream

Preheat a gas grill to high, or prepare a charcoal grill for grilling, letting the coals burn until covered with white ash.
Brush the onion slices with oil and season with salt and pepper.
Place on the grill and grill until nicely charred and softened, approximately 3 minutes per side.
Remove from the grill and separate into rings.
Heat a saute pan over low heat ( or over the grates of a grill ).
Add the onions and cook for 1 minute.
Add the sherry, raise the heat, and boil until the sherry has reduced by half, approximately 4 minutes.
Add the stock and boil until reduced and the onions are just coated with stock, approximately 6 minutes.
Add the cream and cook until reduced and the onions are just coated with cream, approximately 5 minutes.
Taste and adjust the seasoning with salt and pepper.
The onions can be cooled, covered, and refrigerated for up to 4 hours.
Reheat gently before serving.
Serves 4 as an accompaniment.

Source: The Red Cat Cookbook