Jubilee Pork Chop

November 23, 2015

Winery: Baltimore Bend Vineyard

1 cup Jubliee Apple wine
4 teaspoons cider vinegar
2 tablespoons brown sugar
4 1-inch thick bone-in pork chops
1 tablespoon Dijon mustard
3 teaspoons vegetable oil
⅛ teaspoon cayenne pepper
Salt and pepper
½ teaspoon vanilla extract
1 tablespoon butter

Wisk together first 5 ingredients plus 2 teaspoons cider vinegar. Transfer ¼ cup of marinade to gallon ziplock bag; add chops; press out air and seal bag. Turn bag several times to coat chops and refrigerate 1-2 hours. Reserve remaining mixture for sauce.

Remove chops from bag and pat dry with paper towel, discard marinade. Heat 3 teaspoons oil in large skillet to medium hot. Season chops with salt and pepper and cook 3-4 minutes on each side. Transfer chops to plate and cover tightly with foil.

Add reserved marinade mix to skillet and bring to boil stirring with wooden spoon. Cook 3-5 minutes until reduced to thick glaze. Reduce heat to medium low; add juice from chops, remaining 2 tsp. cider vinegar and butter. Whisk and simmer 2-3 minutes longer. Remove pan from heat and return chops to skillet, turning occasionally to cover with sauce.

Transfer chops to platter and spoon sauce over chops. Serves 4. Recipe modified from Cook’s Country Magazine.

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