I’m *erupting* with excitement to be pairing up with a new group of blogging buddies this month. The crew of Wine Pairing Weekend is bringing you a collection of posts – All focused on VOLCANIC wines (check them out below). And me, I’ve selected a Pinot Noir grown on the volcanic Jory soil of Oregon’s Dundee Hills, which is an amazing match to these Pork Chops with Cherry Sauce.
Many pinot noirs have earthy, cherry notes to them, and this Lange Estate Pinot Noir is no exception. So I’m going with the obvious, and paring it with a actual cherries. Not just cherries though – Tart cherries that have been simmered with red wine and balsamic vinegar – Resulting in the perfect combination of tangy, rich and sweet. This lovey, shimmery sauce is the topper for amazingly, succulent pork chops that have been given love with a rubdown of smoky coriander, ground mustard and a pinch of salt.
And, would you guess? This dish only takes 30 minutes from start to finish à #DinnerWinner! I served them alongside some mashed sweet potatoes.
This dish just calls out the fact that Fall is upon us – Don’t you think? It’s time to bring on the rich meats, simmered sauces, and fleece socks! Plus, I may be cutting back on my rosé consumption and finally breaking into more of those hearty reds that we brought back from our Walla Walla wine tasting trip this summer. Those higher in alcohol wines tend to warm the tip of my nose a bit – Always welcome once that needle on the temperature gauge dips below 70 degrees and I start declaring “It’s FREEZING outside!” Yes – I do know I’m crazy.
Also – Can we talk daylight? I’m not so happy about the fact that it’s still dark when I get out of bed and getting darker earlier at night. This is when I start to go into serious hibernation mode. Never leaving the house in the evening hours, yawning once 5pm hits, and staying huddled up under a down comforter from the hours of 7pm – bedtime – which comes early – Say 9-ish, 10:30 pm on a really wild night! Perhaps I was a bear in my past life – I’m meant to bury away for the winter.
As long as I’m guaranteed a supply of wine, warm socks, the Bravo network and these pork chops with cherry sauce in my den, I’m good…
Pork Chops with Cherry Sauce
- 1 teaspoon olive oil
- 1/2 medium shallot finely chopped
- 1 cup fresh or frozen tart cherries pitted and halved
- 1/3 cup dry red wine
- 1 teaspoon balsamic vinegar
- Kosher Salt
- 2 teaspoons olive oil
- 2 inch bone-in pork loin chops 1--thick
- 1 1/4 teaspoons kosher salt
- 1 teaspoon ground coriander
- 3/4 teaspoon ground mustard
- 1/2 teaspoon black pepper
Heat the oven to 400°F.
Pat the pork chops dry with paper towels. Place the salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture all over the pork chops, set aside.
Heat oil in a small saucepan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Season with salt.
Stir in the cherries, red wine, and vinegar. Cook until the cherries soften and the wine has reduced by half, about 10 minutes.
While the sauce reduces, begin cooking the pork chops. Heat oil in a large, cast-iron or oven-safe frying pan over medium-high heat until shimmering. Add the chops and cook, undisturbed, until the bottoms are golden brown, about 4 minutes.
Flip over and place the frying pan in the oven. Bake until the chops are golden brown on the second side and the juices run clear, about 7 to 10 minutes.
Spoon the cherry sauce over the chops and serve.
- I prefer bone-in pork chops as they tend to cook more evenly and dry out less than the boneless variety.
- The cherry sauce would be equally delicious served with duck or lamb.
- I served this wine with an excellent Pinot Noir from Lange Estate. Grown on red volcanic Jory soil, of Oregon’s Dundee Hills. This soil was formed from ancient volcanic basalt and consists of silt, clay and loam soils. They typically reach a depth of 4 to 6 feet and provide excellent drainage for superior quality wine grapes. With its lush, juicy fruits, structured elegance and silky tannins, the nose is filled with bright aromas of creamy raspberry, Bing cherries, blueberry skin and black tea. On the palate are intriguing hints of ripe plum, blackberries, dusty barrel spice and earth. I would highly suggest pairing this dish with any great pinot that you can get your hands on.
- A tart cherry–scented, medium-bodied Chianti would also be a great match for this dish.
Here’s what the #winePW crew posted about volcanic wines…
- Wendy at A Day in the Life on the Farm will share #WinePW presents Volcanic Wine and Food Pairings
- Christy, the Culinary Diva, at Confessions of a Culinary Diva is posting Coastal Cuisine meets Volcanic Wines
- David at Cooking Chat paired Volcanic Cab, Potatoes and Beef
- Here at Culinary Adventure with Camilla you’ll find Wines from Scorched Terroir Around the Globe
- Sarah of Curious Cuisiniere wrote Australian Style Grilled Shrimp and Not So VolcanicAustralian Wine
- Lori at Dracaena Wines titled her post From the Ashes a Terroir Shall be Woken #WinePW
- Martin at ENOFYLZ Wine Blog gives us A Taste of Greece: Grilled Branzini with Ladolemono Paired with Hatzidakis Assyrtiko
- Jeff from foodwineclick thinks that Goats and Volcanoes are an Earthly Match
- Erin at Platings and Pairings whipped up some Pork Chops with Cherry Sauce
- Nancy at Pull that Cork made some Arancini Paired with Etna Rosso for #winePW
- Michelle at Rockin Red Blog is writing about Volcanic Wine: Erupting with Flavor
- Jade at Tasting Pour shared State Soil, Stoller Wine, and a Secret Recipe? #winepw
- Jennifer at Vino Travels went with a Sicilian volcanic wine pairing: Pasta Alla Norma with Nerello Mascalese