Pinot Grigio-Infused Pork Chops with Mustard Sauce

raw pork chopsWe know there’s nothing like a good combination of wine and food so we’d like to suggest a tasty dish that pairs beautifully with Pinot Grigio.

This recipe yields 4 servings. Enjoy!


  • 3 tablespoons olive oil
  • 4 boneless pork chops, 1-inch thick (about 1.5 lbs.)
  • Salt
  • Black pepper
  • 2 shallots, finely chopped
  • 3/4 cup Pinot Grigio
  • 2 tablespoons heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh tarragon, chopped
  • 1 small head frisée, torn into pieces
  • 1 lemon, cut into wedges


  1. Heat oven to 400° F.
  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  1. Season the pork with ½ teaspoon each salt and pepper.
  1. Brown for about 2 to 3 minutes per side.
  1. Transfer the pork to a baking sheet and roast until cooked through (5 to 7 minutes).
  1. Add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft (3 to 4 minutes).
  1. Add Pinot Grigio to the skillet and simmer until reduced by half.
  1. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
  1. Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.
Tagged with: , , , , , ,
Posted in Food and Wine Pairings/Recipes
Members-only Wine sampler specials delivered straight to your inbox via our Cyber Circle newsletter.

%d bloggers like this: