Pork Chops with Marchand du Vin
 
Ingredients
  • 2 tablespoons olive oil
  • 4 (½-inch thick) center-cut pork chops
  • 1 tablespoon plus 1¼ teaspoons kosher salt, divided
  • 2 cups beef broth
  • ½ cup dry red wine
  • 1 shallot, minced
  • 1 tablespoon sliced fresh chives
  • ¼ teaspoon coarse ground black pepper
  • 2½ cups whole milk
  • 1 cup water
  • 1 cup quick-cooking grits
  • ½ cup crème fraîche
  • Garnish: sliced fresh chives
Instructions
  1. In a large skillet, heat oil over medium heat.
  2. Sprinkle 1 tablespoon salt all over pork chops. Add pork chops to skillet, and cook, turning occasionally, until browned on both sides and an instant-read thermometer inserted in center, without touching bone, registers 150°, 10 to 15 minutes. Remove from skillet, and drain excess fat.
  3. Add broth, wine, and shallots to skillet. Bring to a boil over high heat; reduce heat, and simmer, stirring occasionally, until thickened and coats the back of a spoon, about 15 minutes. Stir in chives, ¼ teaspoon salt, and black pepper.
  4. Meanwhile, in a small saucepan, bring milk and 1 cup water to a gentle boil. Vigorously whisk in grits; cook, stirring frequently, until thickened and tender, 5 to 7 minutes. Remove from heat; stir in crème fraîche and remaining 1 teaspoon salt.
  5. Spoon sauce over pork, and serve with grits. Garnish with chives, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/louisiana-favorites/