Pork Chops Merlot Recipes

GRILLED BERKSHIRE PORK CHOP WITH MERLOT SAUCE

Steps:

• To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
• To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.
• To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.
• Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.

PORK CHOPS MERLOT

Steps:

• In skillet, heat oil and butter; add pork chops browning well on both sides.
• Add vinegar, rosemary, and pepper.
• reduce heat; cover and simmer 10 to 15 minutes.
• Remove pork; keep warm.
• Add wine to pan; heat until sauce is syrupy, about 5 minutes.
• Spoon sauce over pork chops when serving.

PAN ROASTED FRENCHED PORK RIB CHOP WITH FIVE-SPICE, CARAMELIZED ONION CHUTNEY AND ORANGE DUSTED MERLOT DEMI

Steps:

• Heat the oil in a small saucepan over medium-high heat, add the onions, and cook until slightly browned. In a small bowl, combine the raisins, sugar, cloves, wine, stock, and vinegar. Stir it into the onions and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Stir and cook for 3 to 5 minutes more or until it is reduced and thick. Season with salt and pepper and keep warm.
• Preheat the oven to 425 degrees F.
• Dust chops with the five-spice powder and salt and pepper, to taste. Heat the oil in an oven proof skillet over medium-high heat. Fry the chops for 2 minutes on each side. Put the pan with the chops into the oven and roast until cooked through, about 10 to 12 minutes. Remove the chops to a plate, cover, and keep warm. Stir the flour into the drippings in the pan. Pour in the Merlot and add the orange zest and beef stock. Put the pan onto medium-high heat and cook until slightly thickened. Taste and adjust seasoning with salt and pepper.
• To serve, put the pork chops on warm plates, spoon on the chutney, and drizzle with sauce. Serve with roasted root vegetables and garnish with fresh rosemary.

GRILLED BERKSHIRE PORK CHOPS WITH MERLOT SAUCE - SCOTT JOHNSON RECIPE - (4.3/5)

Steps:

• Merlot sauce: 1. Combine the broth and wine in a saucepan. 2. Bring to a simmer over medium heat then reduce by one third. 3. In a small bowl whisk the cornstarch with 1/4 cup water until smooth. 4. Whisk the cornstarch mixture into the simmering sauce. 5. Continue whisking until the sauce thickens. 6. Season with salt and pepper and keep warm over low heat. Pork chops: 1. Heat a cast iron skillet or grill pan over high heat. 2. Season the pork with salt and pepper. 3. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. 4. Remove chops to a platter and cover with foil. Allow to rest for 5 minutes. 5. Spoon sauce on and around the chops and serve.

PORK TENDERLOIN WITH MERLOT-SHALLOT SAUCE

Steps:

• Preheat oven to 350.
• Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper.
• Heat a heavy, ovenproof skillet over high heat.
• Cook pork, turning often, until lightly browned on all sides, 5 minutes.
• Transfer skillet and pork to oven; roast until thermomether reads 150 degrees, about 10- 15 minutes.
• Transfer cooked pork to a platter; keep warm.
• Add remaining 1 1/2 tsp oil to same skillet.
• Heat over medium heat.
• Add shallots and garlic; cook, stirring until lightly browned, about 4 minutes.
• Add wine; cook over high heat until reduced by half, about 5 minutes.
• Reduce heat to medium.
• Stir in stock concentrate and preserves.
• Add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary.
• Whisk in butter.
• Pour into a serving bowl.
• Slice pork into 1/4" slices and serve with sauce.