A classic dish to pair with our classic Old Vine Zinfandel.
4 double cut pork loin chops, 1 1/2 to 2 inches thick
Salt and pepper to taste
2 tbsp olive oil
1/2 cup dry white wine
12 oz chicken broth
3 tbsp whole grain mustard
2 garlic cloves, chopped
2 tsp. fresh, chopped sage
1. In a large sauté pan over medium high heat, add olive oil. Season the pork chops with salt a pepper and add to the sauté pan and cook for 5 minutes on each side to brown. Add the white wine, let reduce to a glaze then add the chicken broth and cover. Reduce heat and simmer for 15 minutes.
2. Remove the chops from the pan to a heated platter. Turn the heat up on the pan and add the mustard, garlic and sage then boil for one minute. Season with salt and pepper to taste. As an option, you can add one tablespoon of butter to thicken and enrich the sauce.
Serve pork chop over wild rice and ladle the mustard sauce over the pork chop.