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3 oz. fatty, skinless salt pork cut into ½ inch dice6 lamb shanks
1 Tbsp. vegetable oil
Two ¾ lb. bone-in pork loin chops, about 1 inch thick
Freshly ground black pepper
All-purpose flour for dredging
3 Tbsp. shallots, finely chopped
½ cup dry white wine (Chardonnay)
1 Tbsp. tomato paste
½ cup Chicken stock or low-sodium chicken broth
2 Tbsp. Dijon mustard
1 ½ Tbsp. chives, finely
In a large skillet, cook the salt pork in the oil over medium-low heat, stirring occasionally, for about 5 minutes,
or until the salt pork is pale gold and crisp. Using a slotted spoon, transfer the salt pork to a plate and set aside.
Generously season the pork chops on both sides with salt and pepper. Coat with flour and shake off the excess.
In the same skillet. Cook the pork chops over medium-high heat for 4 to 6 minutes on each side for medium (do
not overcook). Transfer the chops to a plate, tent loosely with aluminum foil, and keep warm on a very low
(200° F) oven.
Let the skillet cool slightly and pour off all but 2 tablespoons of the fat. Reduce the heat to medium-low, add
the shallots, and cook, stirring occasionally, until softened, about 4 minutes. Raise the heat to medium-high,
and add the wine, scraping the bottom of the skillet to loosen any brown bits. Simmer rapidly until reduced by
one third, about 2 minutes.
Transfer 3 or 4 tablespoons of the hot wine mixture to a small bowl and whisk in the tomato paste until
dissolved. At the dissolved tomato paste and the stock to the skillet and simmer about 2 minutes, or until
thickened slightly. Reduce the heat to very low and whisk in the mustard and half the chives.
Return the pork chops and any accumulated juices on the plate to the skillet, turning the chops to coat with the
To serve, transfer the pork chops to warmed serving plates and top with the sauce. Garnish with the bits of
crispy salt pork and the remaining chives.
Pairs well with Iron Hub Chardonnay.
Recipe courtesy of Lobel’s Meat and Wine.