Mediterranean Pork Chops

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.

Best pairings:

  • Belle Glos Rosé
  • Au Bon Climat Pinot Noir
  • Dashe Dry Creek Valley Zinfandel
  • Domaine de Janasse Côtes du Rhône
  • Domaine de Boussiere Gigondas