CHOPS:

4 bone-in chops (we use a 10oz chop)

Season both chops with a pinch of salt and pepper on each side and then with 2 Tbsp of oil in a large skillet, sear the chops on medium heat 2-3 minutes on each side.  Finish in a 375-degree oven for 5-7 minutes until the internal temperature reaches 145-155 degrees. Allow chops to rest for about 5 minutes.

SUCCOTASH:

1 yellow onion, diced

2 red bell peppers, dices

2 green bell peppers, dices

3 cloves garlic, minced

1 cup corn

1 can (15oz) black-eyed peas, rinsed

1 cp of gold beets (approximately 3 small beets) peeled, diced and roasted in a 375 degrees oven for 10-15 minutes, until soft

½ tsp salt

½ tsp pepper

1 Tbsp unsalted butter

1 Tbsp parsley, chopped

1 tsp rosemary, chopped

1 tsp sage, chopped

In a sauté pan on medium heat, add two tablespoons of oil and cook onion and both bell peppers for about 2 minutes while stirring.  Add garlic, corn, beets, black-eyed peas and continue cooking for another two minutes while stirring.  Finish the succotash by adding the salt, pepper, butter and herbs. Stir until combined and serve immediately.

CHERRY WORCESTERSHIRE DEMI-GLACE:

¼ cup red wine (pinot noir or merlot recommended)

2 cups unsalted veal stock or unsalted beef stock (if using salted stock, omit salt from sauce recipe)

½ cup dried tart cherries

1 Tbsp Worcestershire

¼ tsp salt

In a pan on medium heat, simmer the red wine until it is reduced to at least half its volume.  Add the stock, cherries, Worcestershire and salt.  Reduce by half stirring occasionally.

TO SERVE:

Place ¼ of the succotash on each plate.  Lay a chop on top of succotash and top each with ¼ cup of demi-glace.

Enjoy!