King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

Ingredients

• 2 ea Pork Chops, bone in
• 2 ea Parsnips, cut into large batons
• 2 ea Carrots, cut into large batons
• ½ c. Sour Cherries, halved and pitted
• 1 Tb Chopped garlic
• 1 c. Mushrooms, wild preferred.
• ½ c. Chicken stock
• 1 Tb Sherry vinegar
• 1 Tb Butter
• 1 Tb Olive Oil
• Salt and pepper

Preparation

Sauté the parsnips and carrots with the oil on medium heat until caramelized. Add the garlic and mushrooms. Sauté until mushrooms begin to brown. Add the sherry vinegar, chicken stock and butter.

Plate the vegetables with sauce. Top the pork chop with the cherries. Enjoy.