How to Be a Romance Hero With a ‘Pretty’ Meal and Wine

Juicy meat with sweet sauce on black platePinot Noir is the wine of romance, and in case you you’ve been watching too much football lately, I should remind you that there’s a very romantic “holiday” coming up next Tuesday.

Pinot Noir often is described by any number of “S” words: smooth, silky, seductive. These are qualities that are ideal for a romantic Valentine’s Day dinner.

But what if you want to surprise your significant other with a romantic meal at home, and don’t have a lot of time to cook? The recipe that follows is easy to prepare and looks as pretty on a plate as Pinot Noir looks in a glass — and this dish pairs perfectly with Pinot.


Raspberry Gastrique Ingredients

  • 2 cups ripe raspberries
  • ½ cup red wine vinegar
  • 2 tablespoons honey
  • Sea salt (to taste)

Raspberry Gastrique Preparation

  1. Place all ingredients in a heavy-bottom saucepan and cook over a medium flame. Mix ingredients with back of a spoon and bring to a low simmer, stirring often. Adjust heat to medium-low, and cook until mixture becomes thick and syrupy (about 13 minutes).
  2. Pour through a fine mesh sieve into a bowl, then return to saucepan.
  3. Add a sprinkle of salt (to taste).

Pork Chop Ingredients

  • 1 large pork chop
  • ½ tablespoon butter
  • Pinch of dry mustard
  • Salt (to taste)
  • Pepper (to taste)
  • 1 cup chicken broth
  • 1 shallot
  • 1 teaspoon fresh thyme

Pork Preparation

  1. After allowing pork to sit at room temperature for an hour, preheat oven to 400 degrees F for 15 minutes.
  2. Sprinkle both sides of chop with salt, pepper and mustard.
  3. In a heavy-bottom, oven-proof skillet, melt butter, and immediately add pork.
  4. Sear on one side for about 2 minutes, achieving a crusty brownness.
  5. Cook for 5-8 minutes, depending on thickness of the pork chop. (Note: The pork needs to be cooked to 145 degrees.)
  6. While pork is resting, pour most of the fat from the pan into another pan, then add chicken broth, shallots and thyme. Whisk together with browned bits at the bottom of the first pan.

Final Steps

  1. Pour some of the gastrique on a plate, top with sliced pork, and top pork with a drizzle of the gastrique and a drizzle of the new pan sauce.
  2. Top that with a few fresh raspberries.
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: