A comforting yet elegant dish, these herb-crusted bone-in pork chops are pan-seared to perfection and finished with a rich, buttery Chardonnay pan sauce. Fragrant sage and rosemary bring warmth and depth, while the wine adds a bright, Sonoma Coast–inspired finish—perfect for a cozy dinner paired with your favorite Michael Pozzan wine.
Ingredients:
- 4 bone-in pork chops
- 1 Tbsp chopped garlic
- 1 Tbsp chopped dried sage
- 1 Tbsp chopped dried rosemary
- 1 tsp kosher salt
- 1 tsp ground pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1/2 cup Michael Pozzan Sonoma Coast Chardonnay
Instructions:
Take pork chops out of the refrigerator 30 minutes before preparing them.
Mix next five ingredients together and do a rough chop. Press the herb mixture into both sides of the pork chops.
Heat the olive oil on medium heat in a large sautée pan and grill chops 5 minutes on both sides or until desired doneness. Add more oil if need be. Remove pork from pan and keep warm.
Turn heat to high and add the white wine to deglaze the pan. Scrape up any bits of pork stuck to the pan. Reduce by half and add the butter. Continue reducing sauce until it starts to thicken. Add pork chops back to pan and warm through.
Serve pork over risotto or steamed rice with a mix green salad. Enjoy with Michael Pozzan Chardonnay or Giapoza Cabernet Sauvignon.
Suggested Pairing:
Michael Pozzan 2023 Sonoma Coast Chardonnay
