Herb Crusted Double Cut Pork Chop* Recipe
Roasted shallot port wine sauce | cheese grits.
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Ingredients
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Pork Chop
Roasted Shallot Port Wine Sauce
Cheese Grits
Method
Pork Chop
- 1
Prepare the Pork Chops
Preheat your oven to 400°F (200°C). In a small bowl, combine the fresh thyme, fresh rosemary, minced garlic, olive oil, salt, and black pepper to create an herb paste.
- 2
Season the Pork Chops
Rub the herb paste generously over both sides of the double cut pork chops.
- 3
Sear the Pork Chops
In an oven-safe skillet, heat a little olive oil over medium-high heat. Sear the pork chops for about 3-4 minutes on each side until golden brown.
- 4
Finish Cooking
Transfer the skillet to the preheated oven and roast the pork chops for 15-20 minutes or until they reach an internal temperature of 145°F (63°C).
Roasted Shallot Port Wine Sauce
- 5
- 6
Add Wine and Broth
Pour in the port wine and chicken broth. Bring the mixture to a simmer and let it reduce by half, about 10-12 minutes.
- 7
Finish the Sauce
Once reduced, remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
Cheese Grits
- 8
- 9
Simmer the Grits
Reduce the heat to low and let the grits simmer for about 20-25 minutes, stirring occasionally until thickened.
- 10
Add Cream and Cheese
Stir in the heavy cream, shredded sharp cheddar cheese, salt, and black pepper. Mix until the cheese is melted and creamy.