Printer Friendly Recipe
Serves: 6
Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
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For the Pork Chops:
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6 ea.
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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 |
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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.
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For the Brown Rice with Pecans:
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1 small
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Onion, diced |
| 1 tsp. |
Butter |
| 1 cup |
Brown rice |
| 2½-3 cup |
Chicken stock |
| 1 cup |
Chopped pecans |
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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.
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For the Corn medley:
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1 - 7 oz.
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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. |
