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Amista Vineyards

Thick Cut Pork Chop with Herb Garlic Sauce

Thick Cut Pork Chop with Herb Garlic Sauce
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
This dish simmers on the stove top to marry the flavors of the pork chops with herbs and garlic. It is delicious with mashed potatoes and, of course, a glass of our estate grown Tres, a blend of Grenache, Syrah and Mourvèdre.
  • 2 tbsps Extra Virgin Olive Oil
  • 1 Medium Onion chopped
  • 4 Boneless Pork Chops
  • 3 Garlic cloves (minced)
  • 2 tbsps Parsley - fresh (heaping, chopped)
  • 1 tsp Sage - dry (chopped)
  • 1/2 tsp Thyme leaves - dry
  • 1/2 tsp Rosemary - dry (chopped)
  • 1 cup Chicken Stock
  • 1 tbsp Butter
  • Salt and Pepper to taste
  • 4 tbsps All-purpose Flour
  • Heat the olive oil in a large skillet or sauté pan over medium heat. Add onions and saute, stirring, until lightly browned.
  • Meanwhile, sprinkle the pork chops with salt and pepper and dust with flour. Add the pork chops to the skillet and brown on both sides, about 4 minutes on each side.
  • Add the garlic, herbs, chicken broth, and butter; reduce heat to low, cover, and simmer for 25 minutes. If the pork chops are very thick, simmer for 5 to 10 minutes longer.

Enjoy with a glass of Amista Tres.

adapted from The Spruce Eats by Diana Rattray

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