4 Kurobuta pork chops
Moroccan spice
1 Tbsp. thyme, dried
1 Tbsp. garlic, granulated
1 Tbsp. onion, granulated
1 Tbsp. paprika
1 Tbsp. Kosher salt
1 Tbsp. ancho chile powder
2 tsp. black pepper
2 tsp. coriander, ground
2 tsp. cumin, ground
2 tsp. fennel seed, ground
Couscous
2 cups couscous
4 cups water
1 Tbsp. olive oil
Kosher salt and black pepper, to taste
½ cup dried Bing cherries, finely chopped
¼ cup Marcona almonds, finely chopped
1/8 cup cilantro, finely chopped
Raisin Chutney
1 cup golden raisins
1/3 cup white wine
¼ cup sherry vinegar
1/8 cup sugar, white
1 shallot, finely minced
2 Tbsp. cilantro leaves
Preparation
In a large bowl, mix together the Moroccan spice until combined. Sprinkle liberally over the pork chops and marinate overnight.
To make the couscous, boil the water and add the olive oil and a dash of Kosher salt. Add the couscous, stir, and immediately cover the pan and turn off the heat. Allow the couscous to remain uncovered for 5 minutes. After 5 minutes, fluff the grains with a fork and add the cherries, almonds, cilantro, salt and pepper.
To make the raisin chutney, in a sauté pan over medium heat, sweat the shallots. Add the raisins and deglaze the pan with the wine and vinegar. Add the sugar and 2 tablespoons of the Moroccan spice and let simmer for 5 minutes. Place the raisin mixture in a blender and add the cilantro. Puree until slightly smooth and set aside.
Let the marinated pork chops come to room temperature before grilling. Grill over medium high heat for 4 minutes on each side. Let the meat rest for 5 minutes before serving.
Presentation
Place a scoop of the couscous off center in the middle of the plate. Swirl a tablespoon of the raisin sauce around the couscous. Lean the pork chop over the couscous and serve.
Our Dollarhide Estate Vineyard Petit Verdot is a full bodied, aromatic wine with firm tannins. The true beauty of Petit Verdot reveals itself in this full-flavored Moroccan spiced pork dish that offers big flavors with contrasting fruit notes. This pairing highlights the sweetness of the pork and softens the tannins in the wine, while the contrasting spice and savory flavors lengthen the finish.
Entrée
Valentine’s Day
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