Pork Chops in Red Wine

Ingredients

1 stick + ¼ teaspoon MagicMix

4 boneless pork chops (about 1 inch thick)

2 cups warm water

3 tablespoons olive oil or butter

1 teaspoon sea salt – ½ teaspoon for brining and ½ teaspoon for cooking

1 pinch black pepper, freshly ground

½ cup red wine (preferably Madeira)

2 tablespoons port wine

3 cloves garlic, crushed 

¼ cup onion, finely chopped

1 tablespoon lemon zest

1 tablespoon lemon juice

Directions

1. Preheat a cast iron skillet in a 400 degree (F.) oven.
2. To make brine, add MagicMix to 2 cups of warm water. Add ½ teaspoon of salt to the water and mix.
3. Immerse the pork chops in MagicMix-flavored brine and let sit for 30 minutes to 3 hours. Brining keeps the chops juicy while cooking.
4. Remove the chops and gently pat dry. Try not to wipe off the spices. Season with sea salt and black pepper.
5. Remove skillet from the oven and place it on a stove on medium heat.
   Add half of the butter to the skillet, place pork chops in, and sear for 2-3 minutes on each side.
6. Turn the chops over and place the skillet back in oven to roast for another 6-8 minutes.
7. Pork chops should be ready after cooking 8-10 minutes total. Remove from oven, place the cooked chops on a serving dish and put the skillet back on medium heat. Pick up and discard any burnt or charred ingredients but do not wipe clean the pan. The remaining fond from the pan adds flavor to the wine reduction.
8. Add remaining butter, onion and garlic to the skillet. Stir, sauté and cook for 2-3 minutes.
9. Add the red wine to the skillet and stir in 1/4 teaspoon MagicMix. Quickly stir together. Let the wine simmer until it thickens to a sauce consistency.
10. Check salt for taste, then drizzle the wine reduction over pork chops. Serve with fresh black pepper.