Pork Chops in Red Wine with Brown Rice and Pecans

Pork Chops in Red Wine with Brown Rice and Pecans

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Serves: 6

Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

For the Pork Chops:

6 ea.

Center-cut pork chops, ½" thick
½ bottle Red cooking wine
2 Tbsp. Butter
½ cup Half-and-half
2 tsp. Tarragon, or to taste
pinch Thyme
pinch Sage
pinch Oregano
  Pepper to taste


Melt 1 tsp. of butter in a skillet. Add pork chops and sprinkle with pepper and tarragon. Brown slowly, turning as necessary. When done, remove pork chops from skillet and hold them in an oven set on low setting. Add red wine to skillet and bring to a boil. Reduce to one cup and add remaining ingredients. Reduce for a few more minutes. Serve with pork chops.

For the Brown Rice with Pecans:

1 small

Onion, diced
1 tsp. Butter
1 cup Brown rice
2½-3 cup Chicken stock
1 cup Chopped pecans
  Salt and pepper to taste


Sweat onions in butter. Add rice and sauté briefly. Add pecans. Add stock and seasonings, bring to a simmer. Cover pot and finish in 350°F oven for 45-50 minutes. Drain off excess liquid.

For the Corn medley:

1 - 7 oz.

Package frozen corn
2 ea. Roma tomatoes, chopped
½ small Onion, chopped
2 tsp. Tarragon, chopped
2 Tbsp. Butter
¼ cup Water


Sauté all ingredients in butter and water until onions are translucent.

Recipe by Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.