Franco-Asian Glazed Pork Chops

This recipe features a curious little glaze looks a bit like that nasty old Ah-So sauce that some supermarkets still sell, but it's so much better. It mixes Asian and French influences in a manner that indicates that someone has been watching way too much Iron Chef lately, but it tastes really good on pork chops.

Now I normally prefer my pork chops with a simple rub made from garlic powder, dill, and paprika. But this is something inspired by both Japanese teriyaki and Chinese barbecue pork, and it's something quite a bit different from anything you might have tried before. I think the sauce is very much in the vein of a French teriyaki sauce (even though it doesn't use much soy sauce). The ingredients are (mostly) French in nature, even some of the technique, but the end result has an Asian accent to it.

1 batch C'est Vrai Grill Glaze
• 2-3 lbs pork chops (boneless center cut are the nicest, but use a cut you like)
• Chinese five spice powder

Franco-Asian "C'est Vrai" Grill Glaze

The name comes from what one would assume to be the appropriate French response to the stereotypical Japanese question "A so desu ka?". It is not an especially thick glaze; the beurre manie gives it just enough thickness that it can be used as a sauce instead of a glaze.

• 1 c robust dry red wine
• 1/5 c honey
• 2 tbsp chopped shallots
• 1 tbsp unsalted butter
• 1 tsp soy sauce
• 1/2 tsp dried thyme
• 1/2 tsp tarragon
• 1/4 tsp ginger
• 1 tsp flour

1. Saute shallots in half the butter on medium heat until translucent.
2. Add wine, honey, soy sauce, and spices. Bring to simmer and reduce to 3/4 cup of liquid.
3. Mix flour and remaining butter to form a beurre manié and blend into reduced sauce.