Riesling-Marinated Pork Chops

Total Time
2hrs 5mins
Prep
1 hr 20 mins
Cook
45 mins

DH and I made these pork chops for dinner last night and thought that they were really flavorful. This recipe comes from Williams-Sonoma. The recipe states be sure to use a dry Riesling in this recipe--avoid ones that say Late Harvest as they are the sweetest of them all. We had to cook a bit longer than the time specified. Also, I didn't have any fleur de sel, so I substituted Mediterranean sea salt and I subbed fresh ground black pepper for the 5 pepper blend. Prep time includes hour marinating time.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Put the pork chops in a large sealable plastic bag. In a bowl, whisk together 2 Tb olive oil, vinegar, 1/2 cup of wine, 2 Tb fleur de sel, the 1/2 tsp 5-pepper blend, the garlic, and 1 tsp of the rosemary. Pour the marinade into the bag, seal the bag, and refrigerate for 1 hour.
  2. Meanwhile, in a small saucepan over medium-high heat, bring the remaining 3/4 cup of wine to a boil. Add the apricots, reduce the heat to medium and simmer for 5 minutes. Remove from the heat and let stand for 10 minutes. Drain the apricots, discarding the wine.
  3. In a bowl, combine the onions, and remaining 3 Tb olive oil. Season with fleur de sel and 5-pepper blend and stir to coat.
  4. Preheat an electric indoor grill to "sear" or 450°F Arrange the onions on one side of the grill and cook, turning occasionally, until they are tender and nicely grill-marked, about 25 minutes. Transfer to a bowl. Place the apricots on the other side of the grill and cook, turning once, 1 minute per side.
  5. Transfer the apricots to a cutting board and, when cool enough to handle, chop roughly. Transfer to the bowl with the onions.
  6. Remove the pork chops from the marinade. Arrange the chops on the grill and cook, turning once, about 4 minutes per side for medium or until done to your liking. Transfer the chops to a platter, sprinkle with fleur de sel and cover loosely with aluminum foil.
  7. Add the remaining 1/2 tsp rosemary to the onion-apricot mixture, season with fleur de sel and 5-pepper blend, and stir to combine. Serve the pork chops with the onion-apricot mixture alongside.