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Gold Medal Wine Club
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1-800-266-8888
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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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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. Highway 12
    2011 Pinot Noir
    Highway 12
    Reserve
    Napa Valley

    $31.50

    $38.00
    92 - Beverage Testing Inst
    id: 2462
    Pinot Noir
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