How to make it

  • In a marinating dish or Ziploc bag, combine all of the ingredients for the pork except the salt and pepper. Marinate the pork for at least 4 hours or overnight. Let the pork stand at room temperature for at least 30 minutes before cooking.
  • In a sauce pan, saute the shallots, carrots, leeks, and mushrooms in 3-4 Tbsp. butter until lightly browned. Add the Madeira, merlot, rosemary, bay leaves, and peppercorns, and reduce until approximately 1 cup of liquid remains. In a separate sauce pan, reduce the veal stock by half. Combine the reduced veal stock to the reduce wine mixture, then strain into a sauce pan and return to the stove. Add the olives to the sauce, then off the heat, whisk in the butter until emulsified. Season to taste with kosher salt and fresh cracked pepper, and keep warm.
  • Pre-heat grill to medium. Remove the pork from the marinade and shake off any excess oil. Season both sides with kosher salt and pepper, and cook until the pork reaches an internal temperature of 140 degrees. Serve immediately with the olive and red wine sauce.

Reviews & Comments 6

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    " It was excellent "
    aussie_meat_pie ate it and said...
    This should be given 10 forks.
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    " It was excellent "
    notyourmomma ate it and said...
    Unbelievably wonderful dish.
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    " It was excellent "
    cookingforfun ate it and said...
    this recipe is too good to be true. 5 5 5 all the way.
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    " It was excellent "
    luisascatering ate it and said...
    you plated them with edamame and fingerling potatoes it looks like. I love the layering of flavors here...
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  • mrgresch 11 years ago
    I couldn't find a Berkshire pig farm and I didn't feel like taking 6 hrs to make a veal stock so can I use campbells beef consomme and regular pork chops? LOL! Seriously though, you have some awesome pics and some great sauces.
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    " It was excellent "
    strix_varia ate it and said...
    Didn't intend to add this one to asian fusion group. Sorry for my mistake. I don't know how to undo it...
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