You know dinner time is coming. You put out 2 pork chops and now you're dreading cooking them the same ol' way.
This recipe came to my rescue - maybe it will turn your weekday meal into a real dinner, too.
The recipe is adapted from PalminaWines.com and arrived with my wine gift box this year. Palmina recommended their Nebbiolo, but since I didn’t have that (aka: I drank it already), I tried the Barbera.
Wine made from these grapes is usually a little more acidic than the lighter Nebbiolo, so I made Roasted Tomatoes for a side dish that matches and pairs well Barbera.
Barbera is a great “any night” wine and goes well with Pizza, too. I agree with the motto: If you wouldn’t drink the wine WITH your food, don’t add it IN the food either. The surprising lightness of the deep toned Barbera made all the difference between this being just another “pan pork chop” and the juicy, complex flavored pork-steak that we devoured. This recipe is so simple and elegant, yet casual and perfect for a weeknight meal. It creates a satisfying dinner that can be on the table in 30 minutes.
Roasted Tomatoes –
1 basket of Grape Tomatoes
Olive Oil (I used Basil infused)
Slice each tomato and place on a parchment lined baking sheet. Drizzle with oil, sprinkle with salt and pepper, then toss. Roast in a 350F oven for 15-20” while you prepare and sear the pork chops.
Pan Seared Pork Chops with Garlic & Rosemary in Red Wine-
2 pork chops
4 cloves fresh garlic, sliced in halves
4 springs fresh rosemary
½ cup all purpose flour
4 Tblsp Olive Oil
¾ cup Barbera
Sea Salt and Pepper
Season pork chops with salt and pepper, then dredge in flour.
Heat skillet on high and add oil. Once hot, sear pork chops on each side over high heat until browned.
Add garlic and rosemary to the pan (1 sprig under each chop, 1 on top.) Add wine over chops and bring to a boil.
Season with salt and place the entire pan in the oven at 450F for 12 minutes.
Carefully remove chops to sit for a few minutes before slicing or serving with side dish and the pan-seared garlic.