Pork Chop Recipe

Experience delightful aromas of ripe tropical fruits with hints of creme brulee with this Bernardus Chardonnay. Savor rich flavors of green apple, pear, and exotic fruits that linger in a rich, creamy finish. This is a crisp Chardonnay with just a hint of toasted oak.

Ingredients:
4 center-cut loin pork chops (approx. 2 to 2 1/2 lbs. total)
3 tablespoons olive oil
2 medium onions sliced
1 tablespoon flour
2 cups low-sodium chicken broth
1/2 cup dry white wine such as Chardonnay
1/4 teaspoon thyme
1 bay leaf
salt and pepper to taste
1 tablespoon balsamic vinegar

Instructions:
1. Saute pork chops in skillet with olive oil until browned on both sides. This will take about 5 minutes on each side. Transfer pork chops to another dish.
2. Saute onions in skillet until soft and browned. This will take about 10 minutes.
3. Add flour to the onions. Continue cooking, stirring constantly, for 3 minutes.
4. Add chicken stock, wine, bay leaf, thyme, salt, and pepper. Bring to a boil. Return pork chops to pan. Spoon sauce over the chops. Reduce heat to a low simmer. Cover and cook until meat is done. This will take 60 to 90 minutes. If the sauce drys out, add more chicken stock.
5. Remove bay leaf. Add vinegar. Stir and serve.

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