4 Tbsp mixed chopped lemon zest and orange zest, or
2 Tbsp finely chopped dried rose hips
½ finely chopped shallots
½ cup red wine vinegar
½ cup red wine
6 Tbsp honey
½ cup cream
2 Tbsp Dijon-style mustard
4 Tbsp butter (optional)
Prepare marinade and sprinkle enough of it on the chops to coat lightly. Rub into meat on both sides. Refrigerate for 4-5 hours.
Preheat oven to 300° F. In a nonstick pan, sauté chops in butter until browned on both sides. Place in preheated oven and cook until cooked through but still juicy, 12-15 minutes.
While chops are cooking, make sauce. Place citrus zest, shallots, vinegar, wine, and honey in a small saucepan and reduce over medium-high heat until 1 tablespoon remains. Add cream and mustard and reduce by half. If desired, swirl in butter. Strain sauce, pour over chops. And serve immediately.
Recommended Wine: A full-throttle Zinfandel or Petite Sirah with hints of pepper and spice would be an ideal accompaniment to this hearty, flavorful dish.
American Game Cooking by John Ash & Sid Goldstein