The answer is, "Cook with it!" of course. Pinot noir is fruity and light-bodied, but also can pack quite a flavor punch. I often drink it with duck. I decided to try it with something else this time. Since pork is sweet and rich, I thought pinot noir would go perfectly.
I made my sauce very simple with the wine as the main flavor. Unlike many dishes I have been featuring here over the past few months, there was nothing sweet about it. I wanted the sauce to be purely savory.
I started with lots of minced sauteed shallots. I added a cup of the wine and let the pork chops simmer in it. I removed the chops, added some butter and then some thyme and parsley. I thought the sauce could handle some strong herbs.
I served it along with spinach sauteed with mushrooms and garlic. I didn't add any garlic to the pinot noir sauce because of the garlic I used in the spinach.
Or I just might drink the rest.
Pinot Noir Pork Chops
- 2-3 pounds thick-cut pork chops
- Salt and pepper
- 5 shallots, minced
- 1 cup pinot noir
- 1 Tbl chopped fresh parsley
- 6 chopped fresh sage leaves
- 2 Tbl butter
Cook shallots in the pan until soft and fragrant. Add wine to the pan and bring to a boil, scraping up any browned bits from the bottom of the pan.
Reduce to simmer and return chops to the pan. Cook an additional 15-20 minutes (depending on thickness). Remove from pan. Add butter, sage, and thyme to the sauce. Cook another minute and serve over chops.