Garlicky Tangy Sweet Pork Chops and Sauce

A Recipe from our Cooking with the Wine Guys series by Andrew Dike

1. Grill or pan-sear Pork Chops in one tblsp Olive Oil to Medium Rare 130 -135 degrees and set aside. 2. Warm a pan over medium heat and pour in olive oil. 3. Add onions, rosemary and a pinch of salt. Sautee over medium heat. Make sure the onions are nice and brown, semi-carmalized (about 20 minutes). 4. Add the bourbon and allow to reduce by close to half (about 4 minutes). 5. Add the chicken stock and allow to reduce by close to half (about 4 more minutes). 6. Add the demi and whisk in gently not to destroy the onions. 7. Add the Jam and continue to whisk gently until it dissolves. 8. Add vinegar to taste. The tang should help round out the sweetness. 9. Finish with butter. Season with salt and pepper to taste. Sauce should be nice and thick. Allow to reduce for a few more minutes if neccesary. Sauce should cling to the back of a spoon. Don’t forget to taste the sauce as you build the flavors! 10. Add the pork Chops back to the pan to rewarm and coat. 11. Serve With the Cheese Grits.
4 Center Cut Pork Chops
1 Medium Onion sliced or juliened
2 tablespoons olive oil
1 sprig of fresh rosemary
1/2 cup bourbon
1/2 cup chicken stock
1 tablespoon Provimi Demi Glace (or some other demi base)
1-2 tbsp. Stonewall Kitchens Garlic & Onion Jam
1-2 Splashes of Vinegar to taste
(I like sherry, you can use balsamic or apple cider)
Salt and Pepper to taste
Generous pat of butter
Cheese Grits:
Cook Stone Ground Grits (Luquire Brand) according to directions
After the grits are done add:
¼ Cup Cream
75 Grams Boursin Garlic and Herbs
1 handful of shredded quality cheese like Cheddar, Swiss, Gouda, etc.
1 part butter
Salt and Pepper to taste
Wine Pairings: 
Simonnet Febvre Le Rose 100 Series 2013
Tenuta Sant Antonio Valpolicella Superiore Ripasso Monti Garbi 2012