Chef Luc Carreau from restaurant L’angéluc
Yield: 4 servings
Preparation time: 40 to 50 minutes
Cooking time: 30 minutes
- 4 Nagano boneless pork loin chops
- 4 slices (20 g) Chèvre des Neiges cheese (half cow’s milk, half goat’s milk)
- 1 c. port wine
- 3 c. veal stock or demi-glace
- 2 shallots, chopped
- 1 tbsp. butter
Sautée shallots in butter and deglaze pan with port. Add veal stock and reduce over low heat for 30 minutes, or until desired consistency.
- 2 c. red wine
- 1 c. sugar
- 2 Spanish onions, sliced
Place all ingredients in a saucepan and reduce over low heat until the mixture resembles the consistency of jam.
Grill the chop 2-3 minutes on each side.
Assembly: Top the pork chop with onion confit and cheese, and bake 10 minutes at 350°F.
Add port sauce and serve