You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
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
Hiatus Cellars
APEX

$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
GMWC
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
Membership Rewards

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 Pinot Noir and Mushroom Hash

Truchard


Ingredients

4 pork chops (boneless, 1 ½ inches thick)
Salt & pepper
4 Tbs. extra virgin olive oil
2 leeks
1 cup hazelnuts, roughly chopped
½ cup dried sweetened cranberries
1 cup Pinot Noir
1 cup chicken stock
¼ cup butter, divided
2 shallots, thinly sliced
½ lb shiitake mushroom caps, sliced
4 cups kale, chopped (1 bunch)
1 (15 oz) can beets, drained and sliced
8 oz. blue cheese, crumbled
4 slices whole wheat bread (thickly sliced)
3 Tbs. chives, chopped


Instructions

Preheat a large skillet over medium high heat. Season chops with salt and pepper. Add 2 Tbs. extra virgin olive oil to the hot skillet and the chops. Cook chops 3 to 4 minutes on each side. While they cook, split leeks lengthwise, slice in ½ inch half-moon pieces and wash vigorously under running water in a colander to release sand. Shake to dry.

Preheat a second large skillet for your hash over medium-high heat. Add nuts to the skillet and toast 2 to 3 minutes, then remove and reserve them. To chop skillet, add another tablespoon extra virgin olive oil and the leeks. Cook the leeks until tender, 5 minutes. Add cranberries and Pinot Noir to the pan. Scrape up the pan drippings and stir in chicken stock. When sauce comes up to a bubble, add the chops back to the pan and reduce heat to simmer. Finish cooking chops through, 10 minutes.

To the hash skillet, add a tablespoon extra virgin olive oil and 1 Tbs. butter. When butter melts into oil, add shallots, then mushrooms and cook 5 minutes, then add kale. Wilt the kale into the pan and season with salt and pepper, to taste. When kale is hot and wilted, add beets and gently combine. Season to taste with salt and pepper.

Preheat broiler. Pull chops from their sauce. Raise heat and bring sauce back to a bubble. Cut off 4 thick slices of whole-grain bread. Char bread under broiler on each side while you finish the sauce. Add 2 Tbs. butter to the sauce to give it gloss and weight and turn off heat. Pour sauce over the chops. Serve hash alongside the chops and top with crumbles of blue cheese and reserved nuts. Spread charred bread with remaining butter and sprinkle liberally with chopped chives.



    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
Close