Adapted from West Coast Prime Meats Cooks © 2015

 

Madeira Sauce

Ingredients

  • Two teaspoons vegetable oil
  • One teaspoon dry parsley
  • Half-teaspoon dry thyme
  • Two cloves garlic, peeled and minced
  • One bay leaf
  • Eighth-teaspoon black pepper
  • Half-cup Madeira wine
  • Two and one-half cups beef stock or beef broth
  • Two teaspoons butter
  • Eighth-teaspoon salt
  • Eighth-teaspoon black pepper

Instructions

  1. Heat the vegetable oil in a medium sauce pot over medium heat.
  2. Add the parsley, thyme, garlic, bay leaf and an eighth teaspoon black pepper and sauté for two minutes.
  3. Pour in the Madeira, raise the heat to medium-high and reduce by half.
  4. Add the beef stock, turn heat back to medium and reduce the liquid by half or until it coats the back of a spoon.
  5. Pour the stock reduction through a fine mesh strainer so that only the liquid remains.
  6. Immediately whisk in the butter, away from the burner, and adjust the salt and pepper to taste.

Roasted Red Onion

Yields Six Pieces

Ingredients

  • Three small red onions, peeled and cored
  • Two tablespoons plus one teaspoon vegetable oil
  • One teaspoon salt
  • One teaspoon pepper
  • Two tablespoons balsamic vinegar

Instructions

  1. Preheat the oven to 300 degrees Fahrenheit.
  2. Cut onions in half crosswise and peel off the outer skin.
  3. Place onion slices, large cut side up, on a cookie sheet oiled with the 1 teaspoon of vegetable oil and season with the salt and black pepper.
  4. In a small bowl, mix together the balsamic vinegar and two tablespoons of vegetable oil. Brush some of the mixture over the cut side of the onions, saving the remaining oil and vinegar for basting.
  5. Bake for 1 hour 40 minutes, basting every 20 minutes with the oil and vinegar.

Grilled Pork Loin Chops

Serves Six

Ingredients

  • Six 10-ounce boneless pork loin chops
  • Two tablespoons salt
  • Two tablespoons black pepper
  • Two tablespoons vegetable oil
  • Twelve ounces (one and one-half cups) Madeira Sauce (see recipe)
  • Six pieces Roasted Red Onion (see recipe)

Instructions

  1. Preheat the grill, charcoal or gas, to around 500 degrees Fahrenheit.
  2. Rub each chop with oil and season with salt and pepper.
  3. Place chops on the grill, cook for three minutes, rotate the chop 180 degrees and cook for three minutes more; flip and repeat on the other side. (This will create nice grill marks on the chops.)
  4. Top with Madeira sauce and one piece of the roasted red onion.
 

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.