Scrumptious Chops

My honey had to work this Valentine's Day, so I wanted to make him an extra nice meal. I found a recipe for chops, picked up some asparagus and key lime pie. I was very excited to be preparing so many of his favorites. Little did I know he hates asparagus, and the onions in the chop recipe left him cold. Oops. His exact quote was "who is this dinner for?" Despite my bad menu choices, he loved the venison (he just didn't eat the onions, but did like the flavor the sauce added to the meat).

Once again, I have Suzanne Somers to thank for the meal. I think my grandmother used to do something similar, though...the taste was very familiar and comforting to me.

Scrumptious Chops (based on Pork Chops with Creamy Shallot Sauce from "Eat, Cheat, and Melt the Fat Away)
4 boneless center cut venison chops, 1 inch thick
salt and freshly ground pepper
4 tbs butter
1 medium onion, finely chopped
5 shallots, finely chopped
2 cloves garlic, chopped
1 cup red wine
1/2 cup heavy cream

Preheat the oven to 200. Season chops with slat and pepper. Heat skillet on medium high. Melt 2 tbs of the butter in the pan. Pan sear the chops for about 5 minutes, until the outside is golden brown, then turn over and continue cooking for another five minutes. Remove chops from pan and put in warm oven.

Add the onion to the skillet (and more butter if pan looks too dry) and cook until browned. Add the shallots and garlic and cook for another minute. Pour red wine into pan and bring to boil. Turn the heat down to simmer, and cook until wine is reduced by half (about 3 to 4 minutes). Add the remaining butter, stirring to melt. Whisk in the cream. Season with additional salt and pepper.

Return the chops to the pan and heat for 2 minutes.