Main Dish
Mesquite Pork Chop and Gravenstein Apple Reduction
VML Winery
5610 Dry Creek Road
Healdsburg , CA 95448
vmlwine.com
- RECIPE YEAR: 2014
- RECIPE BY: Jon DiBartolo
- YIELD: Serves 4
- PAIRS WELL WITH: 2012 Russian River Valley Pinot Noir
Mesquite-terrorized bone-in pork chops are made with our in-house dry rub and drizzled with a Gravenstein apple cider reduction. Served with late-harvested sage creamed corn topped with crispy organic Dino kale. The creamed corn can be prepared before the pork chop is grilled. Cook the kale after the chop is grilled, while the meat is resting.
Creamed Corn with Sage and Caramelized Onions
Ingredients:
- 1/4 cup extra-virgin olive oil
- 1 small sweet onion, diced
- 3 ears of corn, shucked and kernels removed
- 2 garlic cloves, chopped
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 4 to 6 fresh sage leaves, finely chopped
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes
- 2 large Dino kale leaves
Directions:
In a large cast-iron or nonstick fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the onion and corn and cook, stirring occasionally, until lightly caramelized. Reduce the heat to low and stir in the garlic. Add the cream and continue to cook over low heat until it begins to boil slightly in the center. Add the butter, sage, sour cream, salt, black pepper and red pepper flakes. Remove from the heat. In a separate cast-iron or nonstick fry pan over high heat, warm the remaining 3 tablespoons olive oil. Add the kale and cook, turning often with tongs, until slightly crispy. Season with salt.
Pork Chop with Apple Cider Reduction
Ingredients:
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 cup Gravenstein apple cider
- 2 large bone-in pork chops, each about 1 3/4 inches thick
- Extra-virgin olive oil for cooking
- Spicy dry rub of your choice
- Kosher salt, to taste
Directions:
In a small saucepan over medium-low heat, combine the maple syrup, vinegar and apple cider. Simmer until reduced to one-third. The mixture will thicken more as it cools. Rinse the pork chops and pat dry. Rub with a light coating of olive oil and coat with the spicy dry rub.
Directions:
To serve, remove the pork chop from the foil and place on a plate. Top with a spoonful of the creamed corn and garnish with the crispy kale. Drizzle the terrorized chop with the apple cider reduction and serve.
