Grilled Pork Chop with Pinot Noir-Fig Sauce
A simple recipe with only a few ingredients, these grilled pork chops nevertheless achieve a rich and complex flavor courtesy of the pinot noir fig sauce. Serve with mashed potatoes and steamed vegetables for a complete dinner plate.
Ingredients:
- Pork chop 10 oz. grilled - 1 each
- Mashed potatoes, red skinned - 5 oz.
- Steamed vegetables - 3 oz.
- Rosemary Sprig, 3" long - 1 each
- Pinot Noir Wine Fig Wine Sauce - 2 oz.
Preparation:
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Grill the pork chop to achieve good diamond marks and to achieve the internal temp of 155F. degrees.
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On the serving plate place the mashed potato in the top right-hand corner of the plate between 1-2 o'clock. Place the vegetables on the left side of the plate and lean the pork chop on the mashed potatoes and pool the Pinot Noir sauce in front of the pork.
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Stick the rosemary sprig into the mashed potato as a garnish.
