A simple, bursting with flavor dish that your family and friends are sure to enjoy and rave about. We like to enjoy this dish with a Pinot Noir or an off-dry Riesling. We just had some fantastic off-dry Riesling from the Finger Lakes. My favorites? Liberty Pinot Noir and 2013 Semi-dry Riesling Hermann J. Wiemer.
- 2 tablespoons unsalted butter
- 6 pork chops (with or without bone)
- 2 tablespoons butter
- 2 tablespoons sunflower oil
- 1 small onion, minced
- 1/4 cup chops green scallions
- 2 crushed garlic cloves
- 1 teaspoon allspice
- 1/2 teaspoon garlic powder
- 1/4 tsp salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 3/4 cup organic chicken stock
- 2 teaspoons chopped fresh or dried parsley
- Rub the pork chops with allspice, garlic powder, salt and pepper.
- Heat butter and oil over medium heat in a skillet until butter is melted. Turn up the heat to medium-high for about 5 minutes.
- Sear the pork chops, cooking about 5 minutes on each side. Transfer to a plate.
- After you are done searing, and have removed all of the pork chops to a plate, reduce heat to medium.
- Add onions, scallions and garlic to the pan, and saute for 5 minutes.
- Add the white wine, and reduce by half.
- Add the chicken stock and bring to a simmer.
- Add seared pork chops, reduce the heat to low, and cover the pan.
- Simmer for about 20 minutes on low heat.
- Remove from heat, uncover and sprinkle top with parsley.
Serving suggestions: a tossed green salad with vinaigrette dressing and roasted potatoes.
Let us know what you think and / or add your own favorite recipe alterations below.
à votre santé
Elizabeth, the “Hippy Winer”