From Raftshol Vineyards
1 tablespoon flour
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1 medium onion, diced
2 tablespoons butter
4 pork chops
Mix flour with dry mustard and black pepper in a plastic bag.
Melt butter in skillet. Sauté onions in butter at medium heat.
Shake chops in bag with dry ingredients until well coated, then brown on both sides in skillet with onions. Reduce heat to simmer and add 1/2 cup Chardonnay and cover. Simmer for 60 minutes, adding 1/4 cup Chardonnay every 15 minutes or as needed to keep simmering.
Remove chops and pour in mixture of 1 cup water and 1 tablespoon flour for gravy. Cook over medium heat until thickened.
We like to serve this over Uncle Ben’s Converted Rice, with fresh frozen green peas on the side.
Makes: 4 Chops
We recommend a vibrant Michigan Chardonnay that is not too oaky as the wine flavors become very concentrated through reduction.