Grilled Pork Chops

Ingredients

• 1 Pork Chop

Method

• 1. Turn on oven and grill as soon as arriving to kitchen.
• 2. Mark (pg 237, Gisslen, for marking procedure, keeping in mind that only marking, and finishing in oven) Pork Chop in diamond shapes on both sides.
• 3. Place in oven to finish to medium done...maybe 10 minutes?? Temperature should read about 120-130 for further cooking on plate to 150. Some slight pink should still be visable upon cutting open.
• 4. Select small sauce to finish.
• Small Sauce = 1 qt. Demiglaze (the reduction of 1 qt. brown sauce and 1 qt. brown stock, reduce one half) with added reduction of choice.
• 5. Good choice of small sauce was Marsala: Not classical recipe but Chef Klaus recommends that a little shallot, wine reduction take place before adding demiglaze.
• Kristen and Charlotte's Marsala Small Sauce: 1 Tbsp. shallots cooked briefly in butter; deglazed with Marsala wine; 1 C demiglaze added and reduced to correct consistency (not too runny, so as to remain under pork chop on plate); season with s/p to taste.

Notes

• SERVINGS: 1
• SOURCE: Chef Klaus Loos Class