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

$39.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
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$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
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4 different Red Wine Varietals

$99.95

Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$29.00

Was $36.00
Sale
Platinum
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Pork Chops with Dijon Sauce

Mahoney


Ingredients

1 Tbs. butter
1 Tbs. olive oil
4 center-cut rib or loin pork chops, about 1
1/4 inch thick
salt and fresh ground pepper
1/4 cup chopped shallots or green onions
1 cup dry white wine
3/4 cup chicken stock
3/4 cup heavy cream
2 Tbs. Dijon mustard
1 Tbs. chopped parsley (optional)


Instructions

Pat the pork chops dry with paper towels. Sprinkle with salt and pepper all over them. Heat the olive oil in a large skillet over medium-high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them (about 2-3 min. on each side). Reduce the heat slightly if the chops brown too quickly. Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med-high heat until softened (about 1 min.). Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145 degree internal temp.), about 10-15 min. Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining ½ cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half (about 3 min.). Add the heavy cream and boil 3 min. more, until sauce reduces and thickens. Remove from the heat and whisk in the mustard and parsley. Place chops on a bed of sauce and serve.



    Suggested Pairings

  1. Keller Estate
    2009 Pinot Noir
    Keller Estate
    CASA DE LA CRUZ
    Sonoma County

    $22.50

    $25.00
    Special Selection
    id: 2384
    Gold
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