Try this perfectly Pan Seared Pork Chops Cabernet Sauvignon Pairing to bring out the best flavors for any special occasion!
Whether it’s a small intimate dinner or a large gathering of friends that you’re hosting, this quick and easy meal is highlighted beautifully with Wente Vineyards’ Cabernet Sauvignon.
Now, my husband is the wine lover in the family and I usually tend to stick with lovely light (and sweet) wines like Riesling, but when a meal is paired with a perfectly complimentary wine it really makes the fantastic flavors of your food stand out…which also makes you look oh so impressive!
The Cabernet Sauvignon from our partners at Wente Vineyards highlights much more than just the gamey rich flavors of our simple pork chops. It also happens that cheddar cheese is very easily paired with wines, and using sharp or aged cheddar (as shown) or a smoked gouda cheese in our Roasted Garlic Mashed Potatoes is a delightful meal for all to enjoy this holiday season!
Our pan seared pork chops are seasoned lightly with only salt, pepper, and paprika (not only one of my favorite spices on pork and steak, but it also adds to the carmelization!) after being thinly coated with some extra virgin olive oil.
Once cooked, we served this dish with a sharp cheddar enhanced version of our creamy garlic roasted mashed potatoes and steamed asparagus spears.
If you’re looking for a new favorite wine, be sure to visit Wente Vineyards to learn more about their award-winning family vineyard established in 1883 (and don’t pass up the chance to join the wine club or the Nth degree wine club!).
Pan Seared Pork Chops
- 4 pork chops
- 1 Tbsp olive oil (extra virgin)
- each, salt & pepper (to taste)
- 1/4 tsp paprika
- 1 Tbsp butter
- Lightly coat both sides of your pork chops with the olive oil, then season with salt & pepper, and paprika.
- Heat a heavy bottomed frying pan or (preferably) a cast iron skillet to medium high heat. Place seasoned pork chops into the frying pan or skillet once fully heated, only cooking as many pork chops as can easily fit into the pan (I usually do 2 at a time). Do not move the pork chops while cooking.
- Cook on the first side for 3-5 minutes, or until nicely carmelized in color and the edges are no longer pink. Flip the pork chops to cook the other side and add the butter. While the pork chops are cooking for an additional 3-5 minutes on their second side, spoon the melted butter over the already cooked side.
- Remove from the pan when golden browned and cooked to your desired temperature.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!