Featured by Cosentino Winery in the Gold Wine Club.


Your mouth will be watering in anticipation for these succulent pork chops. Perfectly cooked with just the right of added flavors and textures. Serve with a glass of Cabernet Franc.

Yield: 6
Prep Time: 25 Minutes
Cook Time: 80 Minutes


• 6 loin pork chops
• 2 tbsp. vegetable oil
• 1 clove of garlic, finely chopped
• 2 tsp. fresh chopped oregano
• 1/2 tsp. fresh chopped thyme
• 1 tsp. salt
• 1/2 cup Cabernet Franc
• 1 cup tomato sauce
• 2 green peppers, cut in strips 1/4-inch wide
• 1 four-oz. can sliced mushrooms
• 1/4 cup fresh parsley, finely minced


In a large skillet heat vegetable oil until hot. Add pork chops and brown well on both sides. Remove chops. Pour off oil. Add garlic, oregano, thyme and salt. Stir for a few seconds. Add wine and bring to a boil, scraping particles from bottom of pan. Add tomato sauce and return chops to pan.

Sprinkle peppers, and sliced mushrooms over top. Cover for 1 hour over low heat. Turn chops each 15 minutes and baste with sauce. Remove cover and remove chops to platter and keep warm.

Raise heat to high and boil until sauce is thick. Spoon vegetables and sauce over chops.

Recipe provided by Cosentino Winery.

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