Pork Chops with Vermouth
On April 18, 2006 in Unsorted
4 six ounce pork chops
3 medium red onions, quartered (optional)
1 cup dry vermouth
1 teaspoon cornstarch
1 teaspoon cold water
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons fresh thyme
salt and pepper
- Arrange upper rack in oven and preheat broiler.
- Season pork chops with salt and pepper and arrange on an oven-proof dish with onions, if using. Put the pork chops in the oven and broil for approximately 9 minutes per side until browned and fat has crisped.
- Meanwhile, prepare sauce by bringing vermouth to a boil in a small sauce pan over medium-high heat and reducing to half.
- Combine cornstarch and cold water and stir into the vermouth, returning to a boil and allowing to thicken slightly, about 2 minutes.
- Remove the vermouth from the heat and add the garlic and thyme. Brush pork chops and onions with sauce and allow to set while pork chops rest for about 5 minutes before serving.
Makes 4 servings