It time for Pinot! This month's Pinot Noir Series features an exceptional wine from DuNah Vineyard & Winery, the 2006 Sangiacomo Vineyard, Sonoma Coast Pinot Noir. The wine itself was awarded 93 points by the Pinot Report, and with only 336 cases produced, it's sure to sell through quickly.
As we're steadily approaching apple season, we thought we'd give you a great, season appropriate recipe to pair with this fabulous wine. Fire up your barbecue yet again, and add this easy-to-make recipe to your Labor Day menu!
Grilled Pork Chops with Onions and Apples
2 tsp. coarsely ground pepper
1/2 tsp. salt
1/2 tsp. garlic powder
4 bone-in center cut pork chops (1 inch thick)
2 medium onions, thinly sliced
2 medium tart apples, peeled and chopped
2 Tbs. butter or margarine
2 Tbs. brown sugar
In a small bowl, combine the pepper, salt and garlic powder. Rub over pork chops. Grill chops, covered, over medium heat for 7-9 minutes on each side or until a meat thermometer reads 160 degrees F and juices run clear.
Meanwhile, in a skillet, saute onions and apples in butter until tender. Add brown sugar; cook until thickened and bubbly.
Serve with the pork chops.
*Option: To present, after cooking, slice a small pocket into the side of the pork chops, and stuff a small amount of apple mixture into each chop, with extras spilling out the side. Drizzle some of the sauce from the apple mixture over the pork cops.