Tuesday, February 19, 2013

Pork Chops and Apples Braised in Mulled Wine, Mashed Potatoes with Caramelized Red Onion,and Roasted Carrots

Until now, I've never made pork chops and apples. It’s always sounded like a great combination, but I've just never tried it out. So for The Wine Dive Challenge, I thought it’d be perfect to pair them with a warm and comforting mulled wine. This mulled wine comes from a small Pennsylvania winery called Shade Mountain Winery

My husband and I visit there a few times a year and always come home with a bottle of their Grinch Grog. First of all, I love the label. But second of all, I love the wine! There is nothing better on a cold winter night than a warm mug of Grinch Grog.

Pork Chops and Apples Braised in Mulled Wine, Mashed Potatoes with Caramelized Red Onion,and Roasted Carrots
by Allison Blank Donel
The Wine Dive recommends Simply Naked Red Blend to be paired with this dish.

Pork Chops:

2 pork chops
2 Tablespoons oil

salt and pepper
½ cup Grinch Grog from Shade Mountain Winery or other mulled wine
½ cup water or stock
2 apples, peeled, cored and sliced
1 Tablespoon butter
squeeze of lemon juice

Season pork chops with salt and pepper. Heat the oil in a heavy skillet.Sear the chops on both sides. Add the mulled wine and water/stock.

Turn the heat to low, cover, and simmer for 30 minutes. Add the apples and continue to cook for another 30 minutes. Remove the apples and the chops from pan and keep warm. Add the butter to the liquid, raise the heat and reduce to make a sauce. Finish with a squeeze of lemon juice.

Mashed Potatoes with Caramelized Red Onion:
2 red onions, finely chopped
4 cloves of garlic, minced
3 Tablespoons butter
1 Tablespoon olive oil

salt and pepper
1.5 pounds potatoes, peeled and chopped
Butter and milk as desired

Melt the butter and oil in large skillet. Add the onions and garlic. Cook on LOW for about 45 minutes, until the onions are soft and caramelized.

Remove from the heat and set aside.

Meanwhile, place the potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender. Drain the potatoes and return to the pan. Add the onions, and begin to mash. Add butter and milk as desired. Season to taste with salt and pepper.

Roasted Carrots:
8 small carrots, left whole

Drizzle of olive oil
salt and pepper

Coat the carrots in olive oil, salt, and pepper. Place on a baking sheet and roast in a 400 oven until tender (roughly 20-30 minutes).

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