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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
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Grilled Pork Chops with Sweet Corn Maque Choux

Peter Paul


Ingredients

For the Corn Maque Choux:
2 Tbs. unsalted butter
1/2 cup onion, diced
1/2 cup red pepper, seeded & diced
3 cups fresh white corn, cut off the cob (4-5 ears)
1/8 tsp. cayenne pepper
2 plum tomatoes, coarsely chopped
2 pinches coarse salt
1/2 cup heavy cream
freshly grated pepper, to taste

For the Pork Chops:
4 pork chops (5-6 oz. each)
salt & freshly ground pepper, to taste
1 tsp. extra virgin olive oil


Instructions

For the Corn Maque Choux:
In a large skillet, heat the butter over medium heat until it melts. Add the onions and saute until translucent, about 3 minutes. Add the red pepper, corn, and cayenne pepper, and stir to blend well. Cook for 8-10 minutes, stirring occasionally to prevent burning. Add the tomatoes and cook for 10 more minutes, stirring occasionally. Stir in the cream and cook 2 more minutes. Remove from heat, cover to keep warm, and serve as soon as the pork chops are done.

For the Pork Chops: Preheat grill or oven broiler. Salt and pepper the pork chops. Using your fingers, spread the olive oil evenly over the surface of the meat. Grill or broil the chops for 8-10 minutes per side until they are cooked through. Place a pork chop on each plate flanked by a mound of the corn maque choux. Enjoy! Provided by: PlumpJack Cookbook; Recipes for Living Well (copyright 2006), by Jeff Morgan (Peter Paul Wines’ co-winemaker).



    Suggested Pairings

  1. Sierra del Mar
    2012 Pinot Noir
    Sierra del Mar
    Monterey County

    $18.50

    $25.00
    Special Selection
    id: 2349
    Gold
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