"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes
Entrees: Pork Chops with Carmelized Onions & Gorgonzola
Ingredients Onions
1 tbs unsalted butter
1 tbs peanut oil
1 1/2 pound red onions, peeled and sliced
1 tbs sugar
1/4 cup red wine vinegar
1/2 cup chicken broth
Ingredients Sauce
3 tbs unsalted butter, divided
2 shallots, peeled and finely chopped
1/2 cup red onion, finely chopped
1 cup red Zinfandel wine
2 sprigs fresh rosemary
1 cup brown beef broth
Ingredients Pork Chops
4 bone in pork loin chops, 1 inch thick
1/3 cup finely crumbled Gorgonzola cheese
4 sprigs fresh rosemary
Instructions
Make the onions: Heat the butter and oil in a large saute pan, add the onions, stir and cook until golden brown. Be careful no to burn. Add sugar, vinegar and stock and cook over very low heat until all liquid had evaporated. Remove from heat. This process can take as much as 45 minutes. The onions can be made a day ahead and refrigerated. Make the sauce: In a stainless steel saucepan, heat 1 tablespoon of butter over medium high heat and saute the shallots and red onion until translucent. Add the wine and let boil gently until volume is reduced by half. Add the rosemary and stock and cook until reduced by half again. Strain through a fine sieve. Remove from heat and stir in remaining butter, 1 tablespoon at a time. Hold sauce in warm place until needed. Make the chops: Pre-heat oven to 350 degrees. Trim the chops very well of fat and place trimmings in a heavy, ovenproof skillet. Heat the skillet and saute the pork trimmings without any additional oil until they render enough fat to cover the bottom of the skillet. Remove the pork pieces. Add the chops and saute on one side for 3-4 minutes. Turn the chops over and remove from the heat. Arrange the caramelized onions evenly on each chop. Divide the Gorgonzola cheese and crumble on each pork chop. Place one spig of rosemary on each chop. Place the skillet in the oven and cook for 5 to 7 minutes. Serve with the sauce.
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