Pan-Roasted Pork Loin Chop • St. Francis Winery & Vineyards

Ingredients

• Pair with Syrah
• Preheat oven to 375 degrees
• Season chops to your liking with salt and pepper
• In a pan big enough to comfortably hold the six chops heat up oil over high heat until hot, add chops and turn to medium-high heat
• Cook for three minutes until golden brown and flip chops and place pan in pre-heated oven
• Cook until pork reaches desired doneness (145 F for medium)
• Remove from oven and place pork on rack to rest for 5 minutes before serving
• Over medium heat sweat onion in olive oil until soft and translucent
• Add cabbage, a pinch of salt, and stir to incorporate, cover, and let cook for ten minutes at medium heat
• Uncover and add wine and apple cider
• Cover and continue to cook over medium heat for 30 minutes
• Uncover and add grated apple, cook uncovered for 10 more minutes allowing the liquids to cook off
• Melt butter in a large pot
• Add shallots and sweat
• Add apples, cider, and cloves
• Cover and cook until apples are soft
• Uncover and cook until liquids reduce by 1/3
• Remove cloves and blend until smooth and strain through a mesh strainer
• Season with salt
• place yellow and brown mustard seeds in a saucepan with water
• bring to boil, reduce to simmer, and simmer for about 3-4 minutes (seeds will be plump and softened)
• strain off any excess water (a lot will be absorbed)
• return mustard seeds to the saucepan and add vinegar, salt, and sugar
• cook until all liquid is absorbed