Pan-seared Chops with Raisin-Madeira Sauce

This sweet-savoury sauce is a great complement to tender grilled pork or veal chops. The raisins are soaked in warmed Madeira so they become extremely tender and provide a great texture for the sauce. Serve this with sautéed greens and a roasted squash purée.

½ cup Madeira wine
¼ cup dark raisins
4 bone-in pork or veal chops
1 tbsp fresh chopped rosemary
½ tsp each coarse salt and freshly cracked pepper
2 tbsp olive oil
1 tbsp butter
2 tbsp minced shallots
1 clove garlic, minced
1 ½ cups veal or chicken stock
¼ cup heavy cream

1. In a small saucepan, bring Madeira to boil over medium heat and reduce slightly. Remove from heat and stir in raisins. Cover and let sit for 30 minutes.
2. Heat oven to 350°F.
3. Season pork or veal with rosemary, salt, pepper and 1 tbsp olive oil. Let sit for 10 minutes. In large skillet, melt butter and remaining olive oil over medium-high heat. Sear chops on each side until golden, about 3 minutes per side. Transfer to oven and cook until medium-well for pork, about 15 minutes, or medium-rare for veal, about 10 minutes. Transfer to platter to rest.
4. In the same skillet, remove all but 2 tbsp fat, add shallots and garlic and cook for 1 minute over medium-high heat. Stir in raisins with their liquid and stock. Cook until reduced by half, about 10 minutes. Whisk in cream and let thicken slightly, about 2 minutes. To serve, transfer to a pre-warmed sauce boat or spoon over the individually plated chops.

Serves 4