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Matt Cole
 
May 6, 2013 | Bordeaux, Food Pairings, White Wine | Matt Cole

Grilled Pork Chops with Grilled Apples

paired with Chateau Cantelaudette Graves de Vayeres 2011

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Its (finally!) time to fire up the grill! This easy recipe is a crowd-pleaser & especially tasty with this awesome white Bordeaux!

Ingredients:
-Serves 4-

Four – 1” Thick bone in Pork Chops 
1 Sprig of Rosemary
Juice of 1 Lemon
¼ cup of Olive Oil

3-4 Granny Smith Apples - halved, pealed, and cored

Directions:

1. Pull the leaves off of the rosemary sprig
2. Combine the olive oil, lemon juice, and rosemary with salt and pepper
3. Place the chops in a shallow baking dish and cover with the marinade. Marinade for at least an hour.
4. Preheat your grill on high
5. Place the pork chops on the grill, flip every 3-4 minutes 4 times for a 12-16 minute cooking time depending on the chop thickness for a medium doneness
6. At the same time drizzle the apples with a little extra virgin olive oil, and place flat side down on the grill
7. Cook until softened
8. Remove the pork and place on a platter, and allow the chops to rest for 10 minutes.
9. Remove the apples and slice the cooked apples and place atop the pork chops. 
10. Enjoy!

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