This is one from the Niedergaren cookbook, originally for pork medallions, but adapted since chops were on sale.
Mix together 1Tbs grainy mustard, 1Tbs neutral oil, 2Tbs ruby port, and some salt and pepper. Marinate a couple pork chops in this for a few hours. Preheat the oven, with a plate in it, to 80C.
While the chops are marinating, make the port butter: reduce 5cl ruby port and pinch of sugar to a syrup. Cool briefly and then whip into 50g room temperature butter along with a pinch of salt. Roll up in plastic wrap and put in the fridge to set it up.
Remove the chops from the marinade, brush off extra marinade and brown well on both sides over high heat. Insert a thermometer in one chop and then place them in the oven. Cook until the interior temperature is 63C. Serve with the port butter.
We ate this with a mixture of carrots and parsnips that I cut into chunks and steamed and then drizzled with a vinaigrette (olive oil, sour-cherry vinegar, garlic, parsley, salt, and pepper).
As a starch side we had rice pilaf (onion, carrot, parsnip, rice+wildrice) left over from Friday (made to go with the leftover ground meat).
Of course there was also a green salad.
This was nice food, but I have to admit that I don't think the Niedergaren method (at least not the way I did it) is ideal for bone-in pork chops.