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Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Aged Chinese black vinegar — malty depth for dumplings and sauces
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Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Aged Chinese black vinegar — malty depth for dumplings and sauces
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preheat oven to 440 degrees f (227 degrees c). whisk onion, ketchup, vinegar, honey, brown sugar, worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth. place pork chops on a baking sheet and season with salt and pepper. top each pork chop with 2 tablespoons barbeque sauce. bake in the preheated oven until pork chops are cooked through, about 30 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).