Rack Ready Chop


  • 3 cups Port Wine
  • 1 cup olive oil
  • 1 pint black berries
  • 4 sprigs rosemary
  • 6 cloves garlic
  • 1 shallot
  • 4 T olive oil for cooking

Mix marinade in large bowl or processor. Set oven to 475 degrees. French and fabricate bones and allow meat to marinade for 20 minutes. Heat rondo and add oil sear chops about 8-10 minutes for good sear and color. Finish in the oven until meat is firm and springs back a bit. Pull from oven and allow to rest covered in a warm place for 4 minutes.