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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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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Rocca 2009 Cabernet Sauvignon PLUS! selection Grigsby Vineyard
Rocca2009 Cabernet Sauvignon
PLUS! selection Grigsby Vineyard
94 - Wine Reviews Online

$72.00

Last Call
Diamond
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Mendel 2013 Semillon Argentina
Mendel2013 Semillon
Argentina
91 - Robert Parker

$21.00

Last Call
International
Nobelle 2012 Grenache - Syrah blend
Nobelle2012 Grenache - Syrah blend
176 cases produced

$23.00

Special
Garagiste
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.

Asiago Stuffed Pork Chops

Castoro


Ingredients

2 medium boneless loin Pork Chops about ¾ inch thick, with a 2 inch pocket cut into the loin side of each
¼ cup grated Asiago Cheese
1/8 teaspoon Dry Terragon
½ small white Onion, thinly sliced
3 Tablespoons Milk
1/3 cup flour, combined with ¼ teaspoon salt and 1/8 teaspoon white pepper, in a shallow bowl
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 Tablespoons Castoro Cellars 2006 Zinfusion wine
1/8 teaspoon fresh rosemary, minced
Salt and Ground Pepper to taste
Pinch of Brown Sugar


Instructions

Blend cheese and tarragon together and divide in half, spoon equal portions into each chop and secure the pockets with toothpicks, drizzle chops with milk and set aside. In a heavy sauté pan heat oil and 1 Tablespoon Butter over medium heat and add half of the onion slices.

Dredge the chops in the flour mix and place in pan with the onions, season lightly with pepper and increase heat for 90 seconds, turn chops, reduce heat to medium-low and add the rest of the onions, rosemary and scant salt and pepper.

Saute for two more minutes to slight browning on bottoms and remove chops to a warm platter. Increase heat and add brown sugar to onions, add wine and deglaze pan with a wooden spoon, then quickly stir last Tablespoon of Butter into sauce and remove from heat.

Spoon onions between the chops, then pour the sauce over chops. Serve with the 2006 Castoro Cellars ‘Zinfusion” Zinfandel



    Suggested Pairings

  1. Madroña
    2013 Zinfandel
    Madroña
    Four Blocks
    El Dorado County

    $19.00

    $24.00
    GMWC Special Selection
    id: 2573
    Gold
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