I have a lot of fun creating dishes that pair with wine. Where we live we have some incredible wineries. We are fortunate enough that we get to visit many local wineries and sample wines. One of my favorites is Willamette Valley Vineyards (WVV). I have been experimenting with their wine recently.
Today I am making pan fried pork chops with creamy apple sauce made with WVV Pinot Gris! This wine is bursting with fresh pear, green apple, and citrus. It has a bright medium-bodied profile, crisp and refreshing.
I tested this recipe with WVV chardonnay, but liked the flavor note of the Pinot Gris better. Chardonnay wines are generally dry, bold, and full-bodied whereas Pinot Gris are dry but light-bodied and zesty. Pinot Gris wines are fruity, tangy, and have citrus notes which pair well with apple.
This dish takes less time to make than you might think. Once you have everything organized you can make this whole dinner in less than an hour including the sides. I am serving this with quick cooking polenta and some stir-fry green beans. I used frozen thawed green beans to make the stir-fry which takes less than 10 minutes to cook. The polenta takes about 5 minutes.
This is an excellent meal that costs a fraction of what you’d pay at a fancy restaurant. I hope you try it!
- 2 1/2 lbs. pork loin chop boneless, about 1 1/4-inch thick and 6-7 ounces each
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/3 cup all-purpose flour
- 1 tbsp. canola oil
- 4 tbsp. unsalted butter, divided
- 1 cup Fuji apple, peeled, cored, small dice
- 1/2 cup yellow onion, small dice
- 1 clove or 1/2 tsp. garlic, minced
- 1 tbsp. chicken base
- 1/2 cup white wine, pinot Gris
- 1/2 cup water
- 2 tbsp. oyster sauce
- 1/4 cup heavy cream
- 1/4 cup fresh parsley, minced
Take the pork chops out of the refrigerator and set them aside to rest for 30 minutes. Preheat your oven to 200 degrees Fahrenheit.
Pat dry pork chops with a paper towel. Season the pork chops on both sides with salt and pepper.
Next, place flour in a large shallow bowl and coat the pork chops with flour, then shake off the excess.
Heat 2 tbsp. butter and 1 tbsp. of oil in a large heavy bottom sauce pan. When the butter is melted, cook pork chops over medium-high heat for 6-8 minutes on each side until the temperature reaches 145 degrees Fahrenheit. (Do not over cook the pork chops.) The cook time will vary depending on the thickness of your pork chop.
If there is a fattier side of the pork, use kitchen tongs to hold the chops fat-side-down until it sizzles and browns slightly, seen down below on the left. Transfer the cooked chops to a large plate, tent loosely with aluminum foil, and keep warm in an oven.
Let the skillet cool slightly, then reduce the heat to medium-low. Add onion, apple, and garlic to the pan. Cook, stirring occasionally until the apples are soft. Add the wine and raise the heat to medium-high. Scrape the bottom of the skillet to loosen any brown bits. Simmer until most of the wine is reduced. This will take around 3-4 minutes.
In a small bowl, whisk in chicken base and 1/2 cup water very well. Add this mixture to the skillet. Simmer for a minute or two on medium-low heat. Whisk in oyster sauce and cook for a minute. Next, whisk in 1/4 cup heavy cream and 2 tbsp. of butter.
Bring out the pork chops from the oven and pour in any accumulated juices from the pork and stir well. Turn off the heat and stir in the parsley, then taste for seasoning.
You can serve the dish with some stir-fried green beans or vegetables of choice and creamy polenta!
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!