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Gold Medal Wine Club
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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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Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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Pork Chops with Red Wine Reduction Sauce

Jason Stephens


Ingredients

Four 8-ounce, bone-in pork rib chops
Salt and freshly ground pepper
All-purpose flour, for dusting
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
4 large shallots, sliced (1 ½ cups)
¼ tsp. anise seeds
½ cup dry red wine
1 cup chicken stock
1 tsp. minced garlic
2 tsp. tomato paste


Instructions

Preheat the oven to 400 degrees. Season the pork chops with salt and pepper and dust with flour. In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes. Transfer the chops to a baking sheet and bake in the over until an instant-read thermometer inserted at the thickest point registers 145 degrees, about 7 minutes. Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes. Add the wine and reduce over moderately high heat to ¼ cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute longer. Season with salt and pepper. Transfer the chops to plates and top with the sauce.



    Suggested Pairings

  1. Moone Tsai
    2012 Chardonnay
    Moone Tsai
    Bald Mountain Vineyard
    Napa Valley

    $60.00

    $60.00
    95 - Connoisseurs' Guide
    id: 2513
    Platinum
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