We no longer can use our grill at our apartment due to California law and fires, so this meal is an ode to the grill. I accompanied the Grilled pork chop with a mushroom ragu, a side of steamed spinach and grilled red and yellow peppers.
For the pork chop I used some of my Cabernet Sel de Cali, a special wine infused salt from California, infused with California Cabernet and dried in the California sun.
For the mushroom ragu I used about one tablespoon of unsalted butter and sautéed some shallots. Just as the shallots were tender I added a splash of Marsala cooking wine. I then added a mix of mushrooms: cremini, portabella and shiitake, any mix will do. I wished I had oyster mushrooms or other kinds. I cooked it until tender. I grilled the peppers that were drenched in olive oil, Sel de Cali and pepper while the pork chop was cooking. It turned out to be a nice end of the grill meal.
- Cilantro-bbq Grilled Pork Chops Recipe (kraftrecipes.com)
- Grilled Pork Chops with Red Wine and Mushroom Gravy (survivalguidedc.com)