Norman’s Pork Chops Broiled in Wine

Norman’s Pork Chops Broiled in Wine

Summer is the time for grilling, but it is also the time for thunder storms. The other day I was going to grill some chops and just before I was going to light the grill, the sky opened up and the rain came down. I resorted to my broiler method.

I love extra thick pork chops, which are charred on the outside and juicy, with just the slightest bit of pink in the center. They are good grilled, but when grilling isn't an option, that’s when the broiler comes in handy. 

I remember one day, several years ago, I was going to make some giant pork chops for dinner. It had been a hectic day and when I got home I lit the grill. I changed clothes and sat down to read while the coals getting ready. 

Well, I was tired and it was a comfortable recliner. I fell asleep and didn’t wake up for a couple of hours, not until the coals burned down so much that there were just a few embers left. Instead of re-lighting more charcoal, I turned to the broiler and had dinner ready in twenty minutes. The dogs gave me a strange look, wondering why I bothered to light the grill in the first place. I told them to drop it, or I won’t share.

olive oil
4 extra thick, bone-in pork chops
1 tbs. Cajun Seasoning (Slap Your Mama is good)

1 tbs. White pepper

1 tbs. Onion powder

2 Shallots, minced fine

1/4 cup thinly sliced mushrooms
white wine

Preparation

Mix the Cajun seasoning, white pepper and onion powder in a small bowl and season both sides of the chops with it. Let them sit for about a half hour for the seasonings to seep in. Don’t fall asleep.

Heat an oven-proof skillet that is big enough to hold the chops in a single layer. Add enough olive oil to coat the bottom. Sear the chops on one side for about a minute. Turn them over and then add the shallots and mushrooms. Give it a minute on this side too.

Add white wine to the skillet to a depth of half way up the chops. Bring the wine to a boil and then place the skillet under a hot broiler. Broil the chops (close to the flame) until the tops are nicely charred. Remove the skillet, turn the chops over and return them to the broiler to char again. It will be four or five minutes per side for the chops be done, but the time will vary based on how thick the chops are. You can check one with a knife near the bone on the inside.

Serving

Serve the chops by first spooning a puddle or the cooking liquid on each plate. Center a chop on the puddle and spoon more of the cooking liquid over each chop. Now add a large pile of cooked rice next to each chop and spoon more of the cooking liquid over the rice.

In addition to the rice, you can serve a mixture of red bell pepper strips, broccoli, corn, green beans and red pepper flakes sautéed in olive oil, fresh bread with olive oil for dipping, and a fine Malbec from Argentina - Norton is often a good choice. Don’t forget the soup and dessert to fill out your meal.