Dijon Pork Chops with Apple Compote and Port Wine Sauce



4 PC Pork Chops

Marinade
  • Olive Oil - ½ Cup
  • Fresh Chopped Parsley, Tyme, Rosemary - ¼ Cup   
  • Dijon Mustard - 4 oz
  • Salt and Pepper - To Taste
Compote
  • Apples peeled and diced ¼ inch - 2 Cups
  • Dried Apricot Sliced - 2 oz
  • Sugar - 2 oz
  • Unsalted Butter - 4 oz
Sauce
  • Olive Oil - 1 oz
  • Shallots - 1 pc
  • Tomato Paste - 1 oz
  • Port Wine - 8 oz
  • Brown Sauce - 1 Packet
Preparation
Let Pork Chops marinate for at least 2 hours. Then Saute and finish in oven. Melt Butter in pan and add sugar, when sugar dissolves, add Apples and Apricots. Saute until golden brown. 
For the Sauce: Saute Shallots in oil and add Tomato Paste and before browing, add Port Wine and reduce by 3/4ths on medium heat. Add Water and Sauce packet and season to taste with Salt and Pepper.
For home cooking, I like to use the Knorr or the McCormick’s sauce packets. For this recipe you can use an Au Jus, Pork Gravy, or and Brown Sauce.
These chops are a perfect match with the bold and fruit forward style of the Daou La Capilla Lodi Zinfandel.
Author:
Steve Wolff
Chef de Cuisine
Top of the World Restaurant / Stratosphere Hotel and Casino
Las Vegas, Nevada
(702) 380-7777


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