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)
- Kosher salt
- 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
Traditional Cabs are often seen alongside a rib-eye steak…but this is no traditional Cab. Columbia Winery Cabernet Sauvignon is part of the new generation of Cabs. Progressive. Elegant. Expressive. With dark fruit flavors of blackberry and black currant layered with notes of toasty oak and cocoa, this rich full-bodied wine isn’t relegated to the beef department. Serve it alongside a thick-cut pork chop with a sweet and savory blackberry sauce to taste the expression of berry in every glass.
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.