4 Bone in Center-cut Pork Chops 2.5# Red Boiling Potatoes 1 pkg Lipton Onion Soup Mix 2 TBL Olive Oil 1 Jar Roasted Red Bell Peppers in Oil
Champagne Sauce INGREDIENTS (40 minutes):
2 cups Champagne 1 cup Cane Syrup ½ cup Dijon Mustard 1/3 cup chopped green onions
Heat champage over medium heat until it begins to simmer. Add chopped onions and reduce by 1/3. Stir in cane syrup and mustard and cook on low heat until thickened and a deep copper color.
Pork Chops METHOD
Chop red potatoes into 1.5 inch cubes and toss with olive oil and onion soup mix until thoroughly coated. Bake at 400 degrees for about 40 minutes or until golden brown and soft on the inside. Chop the roasted red bell peppers into 1 inch sections and toss with cooked potatoes and set aside.
Season Pork Chops with salt and pepper and grill until done (150 degrees internal temperature). Coat with sauce while still on grill and transfer to serving platter.
Plate one chop with a portion of potatoes. Drizzle additional sauce over chop and potatoes if desired.