1 tablespoon MagicMix, plus an additional ½ teaspoon or more to flavor the reduction sauce, to taste
4 boneless pork chops, about 1 inch thick
2 cups warm water
3 tablespoons olive oil or butter
1 teaspoon sea salt, divided: ½ teaspoon for brining and ½ teaspoon for cooking
1 pinch freshly ground black pepper
½ cup red wine, preferably Madeira
3 cloves garlic, crushed
¼ cup onion, finely chopped
1 tablespoon lemon zest
1 tablespoon lemon juice
Directions
Preheat a large cast iron skillet in a 400°F oven.
To make the brine, open 1 tablespoon MagicMix into 2 cups of warm water. Add ½ teaspoon salt and mix.
Immerse the pork chops in the MagicMix-flavored brine and let sit for 30 minutes to 3 hours. Brining helps keep the chops juicy while cooking.
Remove the pork chops from the brine and gently pat dry, leaving as much spice on the chops as possible. Season with additional sea salt and black pepper.
Remove the cast iron skillet from the oven and place it on the stovetop over medium heat. Add half of the butter or oil to the skillet, then place the pork chops in the pan and sear for 2–3 minutes on each side.
Turn the chops over again and place the skillet back in the oven. Roast for another 6–8 minutes.
The pork chops should be ready after 8–10 minutes total cooking time. Remove from the oven, transfer the chops to a serving dish, and place the skillet back on the stovetop over medium heat. Discard any burnt or charred bits, but do not wipe the pan clean. The remaining browned bits will add flavor to the wine reduction.
Add the remaining butter or oil, onion, and garlic to the skillet. Stir, sauté, and cook for 2–3 minutes.
Add the red wine to the skillet and sprinkle in ½ teaspoon MagicMix, or more to taste. Stir quickly to combine, letting the wine simmer until it thickens to a sauce consistency.
Taste and adjust salt if needed, then drizzle the wine reduction over the pork chops. Serve with fresh black pepper.
