Ingredients
- 4 8 oz Bone in Pork Chops
- Salt and pepper
- All purpose flour for dusting
- 2 T Evoo
- 1 T unsalted butter
- 4 Large Shallots sliced (1 1/2 cups)
- 1/2 t anise seeds
- 1/2 C dry red wine
- 1 C chicken stock
- 1 t Minced garlic
- 2 t tomato paste
Preparation
Step 1
Preheat the oven 400. Season the pork chops with salt and pepper and dust with flour. In a
skillet, heat the oil util shimmering. Add the pork and cook over high heat for 1 minute. Add the \
butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes. Transfer the chops to a baking sheet and bake in the oven until an instant read thermometer reads 145, about 7 minutes.
Meawhile, add the shallots and anise to the skillet and cook over low heat, stirring until softened, about 8 minutes. Add the wine and reduce over moderately high heat to ¼ cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic ad tomato paste and cook for 1 minute longer. Season with salt and pepper. Transfer the chops to plates and top with the sauce.