1. Rub the chops with oil and season on both sides
with salt and pepper.
2. Prepare a charcoal or gas grill. Lightly spray
the grill rack with vegetable oil cooking spray. The
coals should be moderately hot.
3. Grill the chops for 8 to 10 minutes on each side
until lightly browned for medium rare. Transfer to
a warmed platter and let rest for five minutes. Serve
with Merlot wine sauce, if desired.
Merlot Wine Sauce
Makes about 1 cup
Total preparation time: 1 hour and 15 minutes
INGREDIENTS
3 cups Merlot or Cabernet Sauvignon (or one 750 ml bottle)
3 cups beef or chicken broth
1/4 cup finely chopped shallots
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 tablespoon unsalted butter Salt and freshly ground black pepper to taste
DIRECTIONS
1. Combine the wine, broth, shallots, and thyme in a
nonreactive saucepan. Bring to a boil over high heat.
Reduce the heat and simmer for 45 minutes to 1 hour until
reduced to about 1 1/2 cups. The sauce should have a thick,
syrupy consistency. (The sauce may be made up to one day
ahead at this point. Reheat before proceeding.)
2. Remove the sauce from the heat and whisk in the
butter. Season with salt and pepper. Serve immediately.
