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ALL RECIPES

Pan-Roasted Pork Loin Chop

  • Pair with Syrah
Primary Ingredients

6 each boneless pork loin chops 

2 tablespoons of grapeseed oil 

Salt and pepper

Primary Technique
  1. Preheat oven to 375 degrees
  2. Season chops to your liking with salt and pepper 
  3. In a pan big enough to comfortably hold the six chops heat up oil over high heat until hot, add chops and turn to medium-high heat 
  4. Cook for three minutes until golden brown and flip chops and place pan in pre-heated oven 
  5. Cook until pork reaches desired doneness (145 F for medium)
  6. Remove from oven and place pork on rack to rest for 5 minutes before serving

If your pan is not big enough to hold all 6 chops at once you can sear them off (both sides) in batches and bake on a sheet pan 

plated pork chop
Cider Braised Cabbage Ingredients

1 head of red cabbage, julienned 

1 red onion, julienned

 ½ cup of white wine  

1.5 cups of apple cider 

1 crisp apple grated on a box grater 

2 Tablespoons of butter  

1Tablespoon of Olive oil 

Salt and Pepper to taste

Cider Braised Cabbage Technique
  1. Over medium heat sweat onion in olive oil until soft and translucent
  1.  Add cabbage, a pinch of salt, and stir to incorporate, cover, and let cook for ten minutes at medium heat 
  1. Uncover and add wine and apple cider
  1. Cover and continue to cook over medium heat for 30 minutes
  1. Uncover and add grated apple, cook uncovered for 10 more minutes allowing the liquids to cook off 

When almost dry turn off the heat, stir in butter to melt, add salt and pepper to your desired taste 

Apple Butter & Pickled Mustard Ingredients

2.5 # apples (peeled, cored & ¼’d)

1 shallot; peeled and cut into rings

2 each; cloves (in cheesecloth)

16 oz apple cider 

¼ lb of butter

salt

¼  cup brown mustard seed

¼ cup yellow mustard seed

16 oz water

1/3 cup cider vinegar

3 Tablespoons champagne vinegar

¾ teaspoon of salt

1 ½ teaspoon of granulated sugar

 

Apple Butter & Pickled Mustard Technique
  1. Melt butter in a large pot
  2. Add shallots and sweat 
  3. Add apples, cider, and cloves
  4. Cover and cook until apples are soft
  5. Uncover and cook until liquids reduce by 1/3
  6. Remove cloves and blend until smooth and strain through a mesh strainer
  7. Season with salt
  8. place yellow and brown mustard seeds in a saucepan with water
  9. bring to boil, reduce to simmer, and simmer for about 3-4 minutes (seeds will be plump and softened)
  10. strain off any excess water (a lot will be absorbed)
  11. return mustard seeds to the saucepan and add vinegar, salt, and sugar 
  12. cook until all liquid is absorbed
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
Open Daily | 10 AM – 5 PM | Holiday Hours
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