CookTeaser

RECIPE
Serves 2

A CookTale

We picked up four Pork Rib Chops from Heather Ridge Farm in Preston Hollow, NY. A few weeks ago we had the first two. Last evening we put the other two to the test. When the forks hit our lips, and the Pork our mouths, we stared at each other, as if to say, “they did it again” — and they had. They were tender and juicy. I never know with Pork Chops, one serving could be tender, the next tough. These four were superlative. They obviously came from the same herd or the same Porker.

INGREDIENTS

2 Pork Rib Chops 1-1/4″ thick
Kosher Salt & Black Pepper
Lemon Juice
1 TB of EVOO plus 1 TB EVOO
Red Wine Reduction Sauce (optional)

METHOD

1. Heat the oven to 400 degrees. Brush the Chops with 1 TB EVOO and season with Salt & Pepper.

2. Heat a cast iron grill pan to very hot. Add the Rip Chops, weigh them down with a meat press & grill for 2 minutes. Turn them diagonally & repeat, for a total of 4 minutes. This will properly sear them prior to finishing in the oven. Remove the pan from the heat..

4. Place the Pork Chops in the oven & roast for no more than 5 to 7 minutes. The Pork’s internal temperature should register about 135 degrees. Allow to rest for 5 minutes. They will add at least 5 degrees.

RECIPE For the Red Wine Reduction Sauce

4 ounces of Red Wine Reduction (More than Gourmet available on-line from Amazon)
1 TB of Whole Grain Dijon Mustard
2 oz of Red wine
2 oz of Beef Broth

METHOD

1. In a small sauce pan, add all of the above ingredients, bring to a simmer & whisk together.

2. To plate, place a puddle of Sauce on each plate, top with a Pork Rib Chop.