Columbia Winery Cabernet Sauvignon
Maple Chipotle Pork Chops:
(makes 4 servings)
4 bone-in loin or rib pork chops, about 8 ounces each
1/4 cup maple syrup
6 tablespoons olive oil, divided
1 tablespoon chipotle powder
2 teaspoons chopped fresh thyme leaves
3 cups sliced red onion (about 1 large)
Fresh ground black pepper
(makes 1 cup)
1-1/2 cups fresh blackberries
3/4 cup Columbia Winery Cabernet Sauvignon
2 tablespoons chilled butter, cut into several pieces
Stir together syrup, 2 tablespoons olive oil, chipotle powder and thyme. Brush on pork chops and allow sitting one hour.
For the caramelized onions, heat 2 tablespoons olive oil in a skillet over medium heat, add onions, sprinkle with salt and cook, stirring a few times, until softened and browned, about 10 minutes.
For the Blackberry Sauce, simmer blackberries and wine in a saucepan until liquid is reduced by half, about 6 minutes. Over low heat, stir in butter just until melted.
Preheat oven to 350°F. Sprinkle pork chops with salt and pepper. Heat 2 tablespoons olive oil in a large oven-proof skillet. Cook pork chops until browned, about 3 minutes and then turn and brown the other side, about 3 minutes. Transfer pan to the oven and roast until cooked through, about 8-10 minutes.
Serve pork with caramelized onions and Blackberry Sauce.