Pork Chops Lombardy

“Pork pairs well with Cabernet Franc, it enhances the wine’s rich flavors and texture while not overpowering its silky tannins and balanced acidity; the mushrooms and mozzarella complement the earthiness of the wine. Serve with a side dish of your choice, like brown rice and quinoa with thyme and oregano.”
Mike Fishback, Former Wine Club Manager

Serves: 4

4 Tbsp butter, divided
4 oz fresh cremini mushrooms, sliced
2-3 oz fresh shitake mushrooms, sliced
Sea salt and black pepper, to taste
6 boneless pork chops, 1/2” thick
1/3 cup flour
1/2 cup AVV Cabernet Franc
1/2 cup chicken stock
2 cloves garlic, minced
1/4 tsp fresh thyme leaves
3/4 cup mozzarella, shredded
2 green onions, chopped

Method of Preparation:

Heat 2 Tbsp butter in a large skillet, over medium heat. Remove stems from the shitake mushrooms, then sauté both types of mushrooms until they begin to caramelize, about 5-6 minutes, then set aside.

Melt 1 Tbsp butter in the same skillet, over medium heat. Salt and pepper the pork chops to taste, then dredge in flour. Brown half the pork chops well on both sides, about 2 minutes per side. Add the remaining 1 Tbsp butter and brown remaining chops.

Preheat oven to 450°. Lightly grease a 13 x 9 inch baking dish. Place chops in the dish and distribute mushrooms over top. Reserve a few mushrooms to place over the cheese later.

In the same skillet you browned the chops in, add the wine and stock, scraping up any browned bits from the bottom of the pan. Bring wine/stock mixture to a boil, then reduce heat and simmer for 5 minutes. Add garlic and thyme and simmer for another 5 minutes.

Pour wine/stock mixture over the chops and mushrooms. Mix shredded cheese with green onions and distribute evenly over the chops and mushrooms. Place the reserved mushrooms on top of the cheese. Bake for 15-20 minutes, or until cheese is melted.