St. Supéry Life

Pork Loin Chops With Mushrooms, Shallots & Cabernet

Serve with St. Supéry Cabernet Sauvignon

Here is a quick cooking dish that pairs beautifully with Cabernet Sauvignon.  Just add some buttered noodles and a vegetable and dinner is served.  You can double the recipe if you are feeding a crowd.

4 pork loin chops – boneless 3/4”thick
1/4 pound assorted mushrooms – thinly sliced
2 tablespoons shallots – finely chopped
1/2 teaspoon fresh thyme leaves
1/2 cup all-purpose flour
2 tablespoons olive oil (not extra virgin)
1-1/2 cups chicken stock (Send me an email if you need a recipe.)
2 tablespoons butter
1/4 cup cabernet sauvignon (St. Supery of course)
Salt & pepper

Season the chops with salt and pepper then dredge in the flour.  Heat the oil in a large fry    
pan over medium high heat.  Add the pork chops and sauté until both sides are well browned and the meat is cooked – about 4 minutes per side.  Remove and keep warm.  Add the mushrooms, shallots and thyme to the pan, season with salt and pepper, and cook for about 3 minutes.  Add the wine and chicken stock and simmer until reduced by half.  Stir in the butter and add the chops to re-warm.  Serve immediately.

Serves 4