Pan Seared Pork Chops with a Red Wine Reduction: A Tribute to Classic PBS Food Programming.
The Hamptons Home Cook
It would be Sunday Afternoon and my Grandparents (Tony and Joan) would come over for Dinner.
While my Grandmother would be helping in the Kitchen, my Grandfather and I would spend time in the living room together.
I would lay on the floor with a big pillow, while he sat on the couch with a Johnny Walker on the Rocks and the remote.
Almost immediately, he would flip to Channel 21, WLIW, our local PBS broadcast station — hoping to find a Frank Sinatra special.
On those Sunday afternoons, I became familiar with Television Personalities like Julia Child and Jacques Pépin.
Although at the time, I couldn’t appreciate many of the dishes they made, I completely valued spending time with my Grandfather.
Now, at 36 years old, I’ve been revisiting some of these old episodes during this period of quarantine — and am finding how brilliant both Jacques and Julia were.
In today’s world of Plant-Based Alternatives and Vegan Cheese substitutes, their recipes were simplistic, traditional, precise and reflective of a much simpler time.
One of my Grandfather’s favorite Dinner’s was Pork Chops.
This is my creative take, on an old fashioned and simplistic Pork Chop recipe, as one might have seen on PBS in the Late 80’s or Early 90’s.
- One Package of Medium Sized, Bone-In Pork Chops.
- One Cup of All Purpose Flour
- One Tablespoon of Adobo
- One Teaspoon of Paprika
- One Teaspoon of Garlic Powder
- One Teaspoon of Onion Powder
- A Half of a Teaspoon of Chili Powder
- A Half of a Teaspoon of Mustard Powder
- One Teaspoon of Salt
- One Teaspoon of Black Pepper
Mix Together all the aforementioned Dry Ingredients and lightly coat each Pork Chop in the Flour Mixture.
- One Tablespoon of Peanut Oil or Olive Oil
Lightly coat a Cast Iorn Skillet with Peanut Oil.
Sear each side of the Pork Chop for Approx. 1–2 Minutes ONLY — or until lightly Golden.
Once seared, place into a Sheet Pan and place aside.
Next, Place your Chops into a 350 Degree Oven for 8–12 Minutes.
TIP: Keep a close Eye on the chops past the Eight Minute Mark and check the internal Color and Moisture of the Chop, to ensure a Juicy White Interior.
- Two Medium Sized Yellow Onions
- One Pad of Butter
- One Tablespoon of Olive Oil
- One Tablespoon of Half and Half
- A Fourth of a Cup of a Quality Red Wine (Preferably Chianti)
- A Half of a Teaspoon of Salt
- A Half of a Teaspoon of Black Pepper
- Two Tablespoons of Marsala Cooking Wine
- One and a Half Tablespoons of Brown Sugar
- A Pinch of Adobo
- A Drop of Kitchen Bouquet Browning Sauce
Cut each onion into thin circular slices — and then each circular slice into half moons.
Saute the Onions on a Medium-High flame until translucent.
Once translucent, add all the aforementioned wet ingredients and seasonings and allow to cook down until a semi-thick reduction has formed.
- Two Tablespoons of Chopped Scallions
Serve the Pork-Chops on a Large White Platter and Top with the Red Wine / Caramelized Onion Reduction.
Garnish with Chopped Scallions.