With Thanksgiving just around the corner, we can’t help first raising a glass to “the other white meat”. This pork chop recipe is a big hit with our family, and I’m sure that yours will agree. One question though, will you pair it with an Eckert Estates Ensemble or an Eagle Ridge Petite Sirah? Regardless of your choice, I’m sure that you will love these chops!
1 tsp Olive Oil or spray pan with Olive Oil or Canola Spray
2 Pork Chops, medium thick
1/2 tsp Ground Sage
Salt & Pepper to taste
1/2 Medium Yellow Onion, sliced
4 oz. Mushrooms, White or Cremini, sliced
1/2 cup Red Wine ( I used Crooked Vine’s 2008 Petite Sirah)
1/4 cup Beef Broth (I make mine strong)
Heat olive oil in saute pan over medium heat. Add pork chops. Sprinkle chops with sage, salt, and pepper. Flip when first side is browned. Add onion. When onion is wilted, add mushrooms. Brown all. Pour in wine and let alcohol boil off a bit. Then add beef broth. Turn heat to simmer and partially cover pan. Cook for ~15 minutes. If liquid is disappearing, add more beef broth and lower heat a bit (or cover pan fully). You want to end up with pork chops cooked through to 145 degrees F. and ~1/4 cup liquid.
We filled our meal out with smashed potatoes, brussel sprouts sauteed with balsamic vinegar, and red grapes. Yum.
About the Author: Judi never does anything short, be it children (even at 5' 10", all 3 kids outgrew her), a voicemail message, a menu for family & friends, a day of visiting wineries, or a wine pour. Especially the latter; wine glasses are large for a reason! Her daughter-in-laws and their friends have a measure called The Judi-Pour. That means we have blessedly good relationships, 'cuz her name could be attached to worse. Sparkling wines are my go-to, but there is always a time for a peppery Pinot Noir or a crisp Pinot Grigio. Or a chill Sauvignon Blanc poolside or a toasty Cab in hand while playing bocce or a frizzante after work or.....