Wednesday, April 29, 2009

Organic Boneless Pork Chops with Shallot Vinagarette & Roasted Potatoes

In the spirit of my recent column supporting eating organic meat, here's a great, simple preparation of organic boneless pork chops! This is a simple, classic preparation of meat and potatoes, but by using high quality ingredients it's elevated to the next level. All the herbs and potatoes used in this recipe were also organic. I added a beautiful bowl of organic zucchini that I steamed, drizzled with good olive oil and topped with fresh organic dill for a healthy, complete meal.

Domestic Diva's Organic Boneless Pork Chops with Shallot Vinagarette Roasted Potatoes

2 organic boneless pork chops
1 tbsp Italian parsley, finely chopped
1 tbsp rosemary, finely chopped
1 tbsp thyme, finely chopped
3 cups red potatoes or other small potato, chopped
3 tbsp olive oil
2 tbsp grapeseed or canola oil
1 tsp sherry vinegar
2 tbsp good olive oil
1 shallot, diced
salt and pepper


Preheat the oven to 425 degrees. In a roasting pan, add the potatoes. Top with 2 tbsp olive oil and salt and pepper to taste. Mix them up and put them in the preheated oven, allowing them to roast for 30 minutes or until lightly crisp and cooked through. Remove from the oven.

To make the pork chops, mix the herbs together. Sprinkle the chops with salt and pepper. Coat the chops in the remaining 1 tbsp olive oil and then cover with the herb mixture. Heat the grapeseed oil in a saute pan over medium high heat until almost smoking. Add the chops, cooking for a few minutes on each side. Depending on thickness, they may cook all the way through on the stove top, but if they require additional cooking, remove the pan from the stove top and place it in your already warmed oven, baking at 350 degrees for a few additional minutes until done.

Meanwhile, in a small bowl whisk together sherry vinegar and 2 tbsp good olive oil. Add the shallots, tossing to combine, and season to taste with salt and pepper.

Remove from the pork chops from the oven, and serve them alongside a heaping pile of roasted potatoes. Top the pork with the shallot vinagarette Enjoy!

Wine Tasting Notes: Copain 2006 Hawks Butte, Yorkville Highlands

Diva Rating: 3 stars (out of 5 stars)

As I've often blogged, Copain is one of our most loved wineries. Producing fabulous syrahs and pinot noirs, the Hawks Butte is a favorite bottling. The grapes are grown in one of the highest altitude vineyards in California and they produce a hefty, deep purple colored syrah. A young wine that took a full two hours to open up, but one that shows good promise. Good structure and tannins. Not as amazing as the 2005 Hawks Butte which tastes like bacon (it's amazing!). Next time, we'll decant it before drinking.

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