Sunday, March 20, 2011

2009 Reserve Perrin Cotes Du Rhone

It is raining Cats and Dogs out here in Pinhead land. Hope everyone is stayin dry today. I've got some Pork Chops sauteeing and will be adding some more good stuff soon - the recipe is below.

Cracked open the Cotes Du Rhone above and will be adding just a bit to the pan to deglaze the good stuff, but I want most of it! Nice and spicy, I'l be back to my local grocer to get more of this one. I believe it was about $7 and well worth it.

Here's some propaganda about the wine -----> Chateau de Beaucastel

The recipe:

Red Wine Pork Chops

~1 pound of Boneless Pork Chops

Salt, Pepper and Marjoram Leaves

1 Tablespoon Olive Oil

½ cup Red Wine

1 cup seedless Red Grapes, chopped

½ cup Low Sodium Chicken Broth

1 Tablespoon Rosemary

1 Tablespoon Balsamic Vinegar

1 Tablespoon Red Wine Vinegar

1. Dry the pork chops to absorb any extra moisture (I used a paper towel-removing the moisture helps brown the pork while cooking). Season with salt, pepper and some Marjoram.

2. Heat olive oil in a large skillet. Once pan is hot, add the pork and cook each side for 4 minutes. Remove pork from skillet onto a plate and cover with foil.

3. Add the red wine to the skillet and scrape off the brown bits. Add the grapes, Rosemary and broth. Cook for 4 minutes. Add the balsamic and red wine vinegar and cook for an additional 4 minutes.

4. Serve the pork chops topped with the grapes and sauce.

5. Cheers!

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