Category
Main Dishes
Servings
2
Ingredients
- 2 center cut bone-in pork chops
- Kosher salt to taste
- Butcher crack black pepper to taste
-
¼ teaspoon extra-virgin olive oil
-
⅓ cup leeks, julienne cut
- 1 red bell pepper
- 1 tablespoon extra-virgin olive oil
- Butcher crack black pepper to taste
-
½ medium red onion, sliced
- 1 tablespoon rosemary, divided
- 3 tablespoons raisins
-
¼ cup honey
-
⅓ cup balsamic vinegar
- 1 cup beef stock
- 2-3 tablespoons pine nuts
- 5 cherry tomatoes, sliced in half (optional)
- 1 tablespoon butter (optional)
Pork Ingredients
Sauce Ingredients
Directions
Pork Directions
- Season pork chops with salt and pepper on both sides.
- Lightly rub pork chops with olive oil.
Place pork chops in Nuwave Oven Pro on 4-inch rack.
- Cook on Power Level HI for 4-5 minutes per side.
- Prepare sauce while pork cooks.
- Allow pork chops to rest before serving.
Sauce Directions
- Place 9-inch PerfectGreen Fry Pan on PIC and heat on Medium (275 degrees).
- Add leeks and bell pepper to pan and caramelize.
- Add oil to pan, then season with black pepper.
- Add onions and increase temperature to High (425 degrees).
Season with ½ tablespoon rosemary.
- Add raisins, which will absorb liquid.
- Stir in honey and bring to boil.
- Stir in balsamic vinegar and reduce for 40 seconds, or until you can draw a line in reduction.
- Pour in beef stock and continue to boil until sauce reduces by half.
Just before serving, add remaining rosemary and pine nuts.
Add tomatoes and butter; lightly toss.
Recipe Note
- Plate vegetables and sauce first. Slice pork chops and place atop vegetables.
- This is the oldest sauce in Italian cuisine.
