Mirepoix Pork Chops

First, on mirepoix; though it’s apparently one of the key flavor bases for everything from stocks to sauces to stews. I still wasn’t quite clear on what it was throughout my duration of food evolution until Good Eats (thank you Alton) broke it down on one episode – basically onions, carrots & celery diced & sauteed (or roasted or raw). Seems pretty simple, and I was thinking you don’t get much flavor from carrots & celery diced but. . .

This dish is delicious, plain and simple. I took some liberties on the Mirepoix (added fennel, red onion, thyme) but basically caramelized all that while I seared then roasted the pork chops, then added the mirepoix to the pork chops in the oven to finish it off. What an incredible flavor addendum, and it also locks in moisture. Plus, it’s easy. Check it out.

Ingredients

• 2 – 4 thick, bone-in pork chop
• 1/2 red onion, diced
• 3 large carrots, diced
• 3 stalks of celery, diced
• 5 cloves garlic, choppped
• 4 sprigs, thyme
• 3 fronds fennel, chopped
• 2 bay leaves
• 1/2 cup cooking white cooking wine
• 1 cup vegetable broth
• 1 cup EVOO
• salt, to taste
• pepper, to taste
• brown sugar, to taste
• cayenne pepper, to taste

Directions

• season pork chops thoroughly with salt, pepper, brown sugar, cayenne
• heat 1/2 EVOO in dutch oven until hot but not smokey
• place all vegetables in dutch oven, season and sautée for five minutes
• heat other 1/2 EVOO in large skillet until very hot
• preheat oven to 365°
• add herbs to vegetables, focusing on caramelization of the vegetables, adding more brown sugar to expedite
• sear pork chops for two minutes on each side, turn down heat to medium and sautée for three/four minutes on each side
• remove from heat, set aside
• vegetables should be well caramelized; add wine and reduce (three-five minutes)
• add broth, reduce (another five minutes)
• cover pork chops with mirepoix mixture, place in oven for seven minutes, or until pork chops are finished
• remove, let stand for five minutes, serve and chow down!