Pork du Diable

(2) 12 oz bone-in pork loin chops
dry, white wine

sauce du diable
2 oz shallots
chile d'arbol pods
2 Tbl butter
1 Tbl tarragon vinegar
5 oz wine white
1 cup demi-glace

rice pilaf
3/4 cup medium grain rice
1 1/2 cups water
1-2 Tbl butter
Slice the shallots thinly. In a sauce pan, sweat the shallots and broken up chiles in butter. Deglaze the pan with white wine and tarragon vinegar. Reduce the liquid - slowly - to about one third of its original volume. Add Sauce Espagnole. Reduce until it coats the back of a spoon. Strain the sauce through a China Cap or mesh collander.

Preheat the oven to 400 degrees F.

Heat a thick saucepan over medium heat. Add butter and rice. Saute until the rice is translucent. Add water. Season properly with lots of pepper, bring to a boil, cover tightly and simmer slowly for 18-20 minutes. Allow to rest for 10 minutes.

Remove the excess moisture from the chops with paper towels. Heat a heavy aluminium or cast iron skillet over medium heat. Sear chops in peanut oil. Season the meat with salt and pepper. Degrease the pan, and place it into oven until chops are done to your liking.

Degrease then deglaze the pan. Throw the entire contents of the Sauce Diable into pan. Reduce to desired consistency. Adjust the seasonings. The sauce may be "lifted" with a Tbl or so of butter immediately prior to service. Transfer the rice to large serving platter. Arrange the chops over the rice. Ladle the sauce over and around the chops.

Since chiles vary in respect to their potency, no quantities have been specified. The use of common sense on the part of the chef would be invaluable. Generally, three to four red, hot chilies should suffice to ratchet up the heat level. If the resulting sauce fails to induce the "chile rush", spike it with ground cayenne pepper.