Wine Glazed Pork Chops
Wine Glazed Pork Chops pair thick bone-in rib chops with a red wine and butter glaze that is brushed on while the meat grills. The wine is flamed and reduced by half before the butter is whisked in, which gives a glossy sauce with some body. A cider vinegar brush under the rub adds a sharp edge that keeps the pork from tasting heavy. The quarter-turn grilling method gives the chops even color.
Instructions
Brush the pork chops generously on all sides with cider vinegar. Season them with the chop rub and pat it down lightly so it sticks.
Pour the red wine into a large saucepan and bring it to a boil over high heat. Carefully ignite the wine, then keep cooking until it has reduced by half.
Whisk the butter into the reduced wine one tablespoon at a time, adding the next piece only once the last has melted. Keep going until all the butter is in and the glaze is smooth.
Grill the chops over high heat for 2 minutes, brushing them with the wine mixture. Rotate each chop 90° and grill for another 2 minutes, brushing again.
Flip the chops and repeat the same pattern on the second side, 2 minutes, a quarter turn, then 2 minutes more, brushing as you go.
Take the chops off the grill and let them rest for 5 minutes. Serve with the remaining wine mixture spooned over or alongside.
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