Pork Medallions with Apple Raisin Chutney
Chef Mike makes a great cooler weather recipe made with Pinot Noir wine.
Pork Medallions with Apple Raisin Chutney Ingredients
4 pork chops
1 tablespoon olive oil
Salt and pepper to taste
Apple Raisin Chutney Ingredients
2 tablespoon butter, separated
3 granny smith apples, peeled and diced
½ cup Prophecy Pinot Noir
1 tablespoon light brown sugar
2 teaspoon apple cider vinegar
¼ cup golden raisins
1 teaspoon allspice
- Heat a large skillet over medium high heat for one minute. Season the chops with salt and pepper.
- Add the oil and chops to the hot skillet and sear for 3 minutes per side. Remove to serving plates.
- In the same skillet over medium heat, add 1 tablespoon butter and apples and sauté for 3 minutes. Add the remaining ingredients and simmer until sauce thickens: about 2 minutes. Add 1 tablespoon butter and stir in to melt. Pour over the chops and enjoy.