Here’s one of my favorite dishes to cook. It’s fairly quick & easy and I love to try new wines with this meal. Try your own and tell me what you think!
- 2 8-10 oz American cut boneless pork chops
- 1 link chorizo, diced
- ¾-1 cup dry red wine (See pairings below)
- 1/2 cup lemon juice
- 2 tbsp capers
- 2 tsp black peppercorns
- 2 garlic cloves, minced
- ¼ cup extra virgin olive oil
- salt and pepper
Sprinkle chops with salt and pepper. In large skillet, warm oil over medium heat. Cook chops about 4 minutes on each side. Remove from heat, drain all but about 1 tbsp of oil, and set aside for about 10 minutes. While chops are resting, mix wine, lemon juice, peppercorns and capers. This is a good time to make your rice or veggies. Return skillet to burner, warm oil, and add garlic and chorizo. Cook over medium heat for about 2 minutes, until garlic is slightly browned. Reduce heat to low-medium, pour in wine mixture and continue cooking for about 6 minutes, turning chops and stirring sauce frequently.
When ready to serve, pour sauce, capers and peppercorns generously over each chop. I usually serve this with risotto or roasted potatoes and green beans or broccoli.
- Belle Glos Rosé
- Au Bon Climat Pinot Noir
- Dashe Dry Creek Valley Zinfandel
- Domaine de Janasse Côtes du Rhône
- Domaine de Boussiere Gigondas