Pan Cooked Porterhouse Pork Chops with Sage

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Tuesday, March 4th, 2025

Savor our Pan-Cooked Porterhouse Pork Chops with Sage, expertly paired with Phase V Cabernet and crafted by our talented culinary team to offer a dish that’s both comforting and refined.

Ingredients

Serves 4

Porterhouse Pork Chops

4 Bone in Porterhouse Pork Chops, each 1½ inches thick
Flour, as needed
½ cup chicken stock
¼ cup water
¼ cup vegetable oil
4 tablespoons unsalted butter
6 cloves peeled garlic
3 sage leaves, cut in half
2 bay leaves, cut in thirds
½ teaspoon dried thyme
Salt & black pepper
2 tablespoons red wine vinegar

Roasted New Potatoes

1 ½ pounds new potatoes, halved
½ teaspoon kosher salt
¼ teaspoon white pepper
2 tablespoons extra virgin olive oil
2 teaspoons fresh rosemary, minced
2 teaspoons garlic, minced

Roasted Asparagus

2 bunches asparagus, cleaned and trimmed
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Method

Porterhouse Pork Chops

Lightly dredge the chops on all sides in flour.
In a lidded skillet large enough to hold all chops, heat the oil and 3 tablespoons of the butter over medium to high heat. Brown the chops on all sides, 8 to 10 minutes total.
Scatter the garlic cloves around the chops and sage and bay leaves over chops. Add thyme, salt and pepper.
Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through (about 135°F) and the juice in the skillet is syrupy.
Transfer the chops to a dish and cover with foil to continue cooking until 145°F. Leave the garlic and bay and sage leaves in the skillet. Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated.
Add the stock and ¼ cup water and reduce to desired consistency. Check the seasoning. Turn off the heat and whisk in 1 tablespoon of butter.
Pour the sauce over the chops, you can strain the sauce if desired.

Roasted New Potatoes

Preheat the oven to 450°.
Place potatoes in a large bowl. Drizzle with olive oil, salt, white pepper, rosemary, and garlic. Toss until potatoes are well coated.
Spread the potatoes out on a single layer of a roasting pan. Roast for 35 minutes, or until potatoes are cooked through and browned.

Roasted Asparagus

Preheat oven to 450°.
Place asparagus on a sheet tray and drizzle with oil and season with salt and pepper.
Place in oven and bake for 5 to 8 minutes depending on how you like your vegetables.

To Finish

Plate each pork chop with a side of potatoes and asparagus, enjoy with any of our Phase V Cabernet Sauvignons or Phase V Cabernet Franc.

A harmonious pairing of Pan-Cooked Porterhouse Pork Chops with fragrant sage, complemented beautifully by the bold, structured elegance of Phase V Cabernet. A refined experience crafted to delight the senses.