By Lead Cook Katie Cooper
Suggested Pairing: 2012 NxNW Chardonnay
|It is always fun to write recipes for a particular season. We look forward to what is coming from the fields, the orchards, and the pastures. Every season provokes an emotion from all of us. Thinking of the season ahead is not just about the ingredients, but also keeping in mind the temperature of the air, the holidays to come, and what our appetites might be. Katie put together this rustic pork chop dish with autumn in Oregon on her mind; apples falling from the trees, the cold night air, and the thought of summer winding down. It is a feeling that should be met with the flavors of the season. Our Chardonnays are always food friendly, and the 2012 NxNW is no different. The tropical notes in the wine are subtle and the acid is in perfect ratio to be served with full flavored, unctuous foods like pork chops. The spice and lemon in the compote are tasty with the pork and the buttery notes of the wine. This is a meal to prepare for the family. They are flavors everyone loves. – Executive Chef Benjamin Nadolny
- ½ cup + 1 Tb Sweet Onion, small dice
- 1 cup Granny Smith Apple, peeled, cored, small dice
- 1 Tb Brown Sugar
- 1 Tb Butter
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- Juice and Zest of 1 Lemon
- 1 lb Red Potatoes
- 1 sprig Rosemary
- 3 cloves Garlic, minced
- 2 each Bone in Pork Chops
- 1 bunch Swiss Chard Greens, torn into thin strips
- 2 Tb White Wine
- Olive Oil
- Salt and Pepper
1. Mix all the compote ingredients in a small stainless steel sauce pot, except for 1 Tb of the sweet onion
2. Cook over medium heat for 10-15 minutes, until the onions and apples are tender.
3. Remove from heat and cool to room temperature
1. Pre heat oven to 400 degrees
2. Place the red potatoes, skin on, in a pot of cold salted water, bring to a boil
3. Reduce the heat and allow the potatoes to cook until tender, about 10-15 minutes
4. Remove from the water and cut into wedges
5. Season the potatoes with salt, pepper, and olive oil. Place in the oven until they begin to caramelize.
6. Add the garlic and rosemary to the potatoes and roast for another few minutes. Remove before the garlic burns.
Pork Chop and Chard Greens:
1. Season both sides of the pork chops with salt and pepper
2. Get an oven safe sauté pan hot and add a little olive oil.
3. Lay the pork chops away from you into the pan to avoid splashing hot oil
4. Reduce the heat to medium and caramelize both sides of the pork chop
5. Place the pan in the oven until the pork is to your desired temperature. I prefer mine medium
6. Remove the pork from the pan and add the remaining 1 tablespoon of sweet onions to the pan.
7. Add the swiss chard to the pan and allow to wilt.
8. Deglaze with the white wine and season with the tiniest bit of salt. It is easy to over salt greens, so be careful.
9. Plate all the items and enjoy with a tasty glass of 2012 NxNW Chardonnay!