Carolina Riesling Pork Chops
Elegant and simple, this North Carolina State Fair 1st Place recipe from Paulette Graham of Raleigh is a great way to impress guests. Serve with wild rice mix and buttered asparagus.
8 boneless pork top loin chops, thin, 1/2-inch thick (about 1 1/2-pounds)
1 1/2 teaspoons salt
1 teaspoon black pepper, coarsely ground
1/4 cup olive oil, (4 tablespoons)
12 cloves garlic, minced (2 tablespoons)
8 ounces fresh mushrooms, sliced
2 cups dry Riesling wine
3 tablespoons fresh lemon juice, (about 1 lemon)
1/2 cup heavy cream
- Sprinkle pork chops with salt and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add half of the chops. Brown chops quickly for 1 to 2 minutes on each side.
- Remove from skillet and keep warm. Repeat with remaining 2 tablespoons oil and chops and remove from skillet.
- Reduce heat to medium-low; add garlic to skillet. Cook and stir for 30 seconds. Add mushrooms. Cook, stirring occasionally, for 5 minutes or until tender and moist. Remove skillet from heat.
- Add Riesling and lemon juice to mushrooms in skillet. Return skillet to heat; add pork chops. Bring to boil. Reduce heat; cover and gently simmer over low heat for 30 minutes until internal temperature on a thermometer reads 160°F (70°C).
- Stir in cream. Bring to boil. Reduce heat; simmer, uncovered, over medium-high heat for 5 to 10 minutes or until slightly thickened.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 516 calories; Protein: 35 grams; Fat: 30 grams; Sodium: 1100 milligrams; Cholesterol: 125 milligrams; Saturated Fat: 10 grams; Carbohydrates: 12 grams; Fiber: 1 grams.
Recipe provided courtesy of National Pork Board.