Grgich Hills Estate Winery

Pan-Seared Pork Chops

March 13, 2014 • Posted in: Featured Recipes,Merlot

Pork Chops_Blackberry_Sauce_web

…with Blackberry Pan Sauce.

Berries go beautifully with meats, and their dark fruit flavors echo those in red wine.
Pair with Grgich Hills Estate 2010 Napa Valley Merlot

Serves 4

4 pork chops, about 3/4-inch thick
1 1/4 teaspoons coarse kosher salt, divided, or more to taste
5/8 teaspoon freshly ground black pepper, divided, or more to taste
2 tablespoons olive oil
2 shallots, diced
1 teaspoon chopped fresh rosemary
1/3 cup dry red wine
1 1/2 cups blackberries, divided
2 tablespoons unsalted butter

Sprinkle the chops on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

In a large skillet over medium heat, warm the oil. Add the chops and cook until cooked through, 3 to 4 minutes per side. Transfer the chops to plates or a platter and let rest for 5 minutes.

Meanwhile, pour off all but 1 tablespoon of the drippings from the skillet and return it to medium-high heat. Add the shallots, rosemary, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of pepper and cook, stirring occasionally, until the shallots are tender, about 1 minute. Stir in the wine and 1 cup of the blackberries, scraping up any browned bits on the bottom of the skillet, and cook until the liquid is reduced to a thin layer, about 1 minute. Remove from the heat, add the butter, and stir until it melts and most of the berries have broken up. Add more salt and pepper to taste.

Spoon the sauce over the chops. Garnish with the remaining 1/2 cup of blackberries and serve hot.

Copyright Jill Silverman Hough. All rights reserved.