American Pork Chops with Clementine, Sage, Thyme, and Garlic Reduction

by Frou Frou Feliz

I was going to make duck and ended up picking up a vintage 1953 edition of the Joy of Cooking. I came upon the pork chops with apple recipe, very Mid Century American. I decided to make a version of the 1950s vintage dish, but updated, e.g. what was in the fridge an on the counter top. This Pork Chops with Clementine, sage, thyme, and garlic reduction works nicely with avocado and boiled potato as a side. Very homey and fresh.

Ingredients:
2 center cut pork chops, seasoned with sea salt and pepper
1 tablespoon bacon fat
2 tablespoons butter
1 clove garlic sliced paper thin into medallions
1/4 teaspoon fresh thyme, picked of the stem
1/4 teaspoon sage, diced fine
2 clementine oranges
2 small boiled potato (yukon, purple or red)
1 avocado, sliced lengthwise

Season pork chops with salt and pepper and let sit for half an hour while prepping other ingredients. Warm up a heavy skillet or pan on medium heat. Add bacon fat and 1 tablespoon of the butter. When they have melted, place pork chops in the pan to cook 3 minutes. Flip pork chops. Add herbs. Cook the second side for 3 minutes. Remove pork shops and place them on a plate. Turn heat to high. Add clementines to pan and add 1/4 cup water. Turn flame to medium when the liquid boils. Remove clementine from flame. Reduce liquid by half. Arrange pork chops, avocado and boiled potato on plates. Drape clementines over and poor thickened reduction sauce over everything. Enjoy.

Red Wine Reduction, Variations - Savory

This reduction usually includes medium to full bodied red wine, shallots/sweet onions. It's most often used as a sauce for red meat or game and often also serves as a foundation for pan reduction sauces or whipped with butter.


Wine Reduction (classic ):

• 1 small onion, peeled and chopped
• 1 stalk celery, peeled and chopped
• 6 cloves garlic, peeled and chopped (use roasted garlic if you have this)
• 1 tablespoon olive oil (I use olive oil to keep it kosher)
• 2 tablespoons port wine
• 1 bottle Cabernet Sauvignon, Zinfandel or Shiraz

Cook onions, celery, garlic in olive oil over low heat until thoroughly softened.  Add  balsamic vinegar, and port and reduce to a glaze, Add the wine and slowly reduce by half, skimming fat. Reduce over low heat to about 1/2 cup.  Strain with strainer or cheesecloth if desired.

Wine Reduction (classic 2):

This very simple recipe can be used for savory or sweet over steaks, game or over cheese or ice cream.

• 2 cups red wine
• 3 tablespoons organic unfiltered sugar

Bring to a boil over medium heat. Boil until reduced to a syrupy consistency, about 10 minutes. Makes about 1/2 cup.

Wine Reduction, 2nd (variation):

• 1 (750-milliliter) bottle Washington State Merlot wine, or other dry red wine 1 small onion, quartered
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 bay leaf

In a medium saucepan, combine the wine, onions, celery, carrots and bay leaf. Bring to a boil, reduce the heat to medium-low and simmer until the liquid reduces by half, about 30 to 40 minutes. Remove from the heat and strain. Return to the pan, over medium heat until reduced to about 2 cups.

Wine Reduction, 3rd (variation):

• 1 (750-milliliter) bottle Cabernet Sauvignon
• 3 small shallots, minced
• 1 bay leaf
• 3 to 4 fresh thyme sprigs

Bring all ingredients to a boil in a large saucepan over medium heat. Reduce heat, and simmer until liquid is reduced to about 1 cup (40 minutes). Pour mixture through a wire-mesh strainer into a measuring cup, pressing with back of a spoon to remove all juices. Discard solids. Cover and chill, if desired.

Wine Reduction, 4th (variation):

• 2 tbsp finely chopped shallots
• 1/4 cup balsamic vinegar
• 1 cup red wine (Can be made with any hearty red, or use something sweeter and richer if you prefer: port or marsala wine will complement pork very nicely)
• 1 tbsp veal demiglaze (available in a jar) diluted in 1 cup hot water

Melt butter in small saucepan over medium heat.  Add shallots and cook until golden, about 3 minutes.  Increase heat to moderate-high, and add vinegar.  Cook another 2 minutes, and add wine.  When sauce is reduced by about half, add the diluted demiglaze.  Cook until the liquid volume is again reduced by half.