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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

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Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$36.00

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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. Testarossa
    2012 Pinot Noir
    Testarossa
    Doctor’s Vineyard
    Santa Lucia Highlands

    $55.00

    $63.00
    93 - Pinot Report
    id: 2433
    Diamond
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