Pork Chops topped with a J. Lohr Estates Los Osos Merlot Reduction

recipe courtesy of Chef Brandon Hermansky, Chef/Owner of Floyd’s Kitchen, Phoenix, Arizona

Serves 6
Pork Chops

  • 3 lb pork loin       
  • garlic powder           
  • black pepper       
  • salt
  • cajun seasoning       
  • light cayenne pepper           
  • dried oregano         
  • thyme       
  • basil

Mix all dry ingredients together to form a dry rub. These ingredients are used to flavor to taste, so use what you feel comfortable with (the wine reduction will be sweet so do not fear a little heat). Lightly coat the entire outside of the pork loin and massage in. Bake in oven at 350°F until the internal temperature reaches 165°F. Remove from oven and let rest before slicing into pork chops.

J. Lohr Estates Los Osos Merlot Reduction

  • 2 cups J. Lohr Estates Los Osos Merlot         
  • 1 white onion
  • 2 cloves garlic               
  • 3/4 cup water
  • 1/2 cup white sugar               
  • 1 Tbsp vegetable oil

Place all ingredients in a medium saucepan and cook over medium to medium-high heat, stirring frequently to avoid burning. Slowly boil until reduced down to a thick and sweet red wine syrup. Strain out the sauce and pour over the pork chops to finish. Garnish with cherries and serve with a glass of J. Lohr Estates Los Osos Merlot.