8 Buyers, 1 Store, 8000 Wines

Saturday, January 10, 2015

On 10:28 AM by 67wine@gmail.com in , , , ,    No comments
No one really likes cooking for one, so people tend to treat themselves rather poorly at meal time. This one is so easy, and so quick, that it may be more difficult to order in than cook! It helps to have a good pantry, filled with herbs and spices. Once you do, a basic boneless pork chop can be turned onto a beautiful meal in 10 minutes. You don’t have to skimp on the wine, either. We have a very large selection of Half Bottles, just over 200, and that section of our store is about to undergo a huge expansion.

Today’s recipe comes from Ristorante Boccon DiVino, in Montalcino, which is in Tuscany. Montalcino is known as the home of the most highly regarded Tuscan wine, Brunello di Montalcino. Their menu calls the dish Filetto di Maiale al Brunello. Brunello is made from 100% Sangiovese, and is the obvious choice for this dish. While Brunello has it’s own distinct variety of Sangiovese, all of the other fine Sangiovese wines will be almost as good. They include Chianti, Morellino di Scansano, Vino Nobile di Montepulciano, and the so-called SuperTuscans.


  • 1 Pork Chop, Boneless
  • ½ Cup Flour, for dredging and for sauce
  • 1 tsp. Fennel seeds
  • 2 oz. Sangiovese based red wine
  • Salt & Pepper
  • 1 Tbs. Olive Oil


  • One small skillet, preferably one that will just hold the pork chop
  • One silicone (heat resistant synthetic rubber) spatula.


  1. Sprinkle pork chop with salt, pepper and fennel seeds, both sides. Press to make certain the ingredients stick.
  2. Dredge the chop in the flour, both sides. Shake off the excess flour.
  3. In the small skillet, heat the olive oil until hot but not smoking.
  4. Cook the pork chop in the hot skillet over medium-high heat for two minutes.
  5. Turn chop, then lower heat to medium and cook for an additional three minutes.
  6. Turn chop again, and cook for another three minutes.
  7. Remove chop onto a plate.
  8. Add ¼ tsp. of flour to the skillet. Stir into the oil. Cook for one minute.
  9. Add the wine to the skillet, scraping up any brown bits. Cook until reduced to a thin film on the skillet.
  10. Use silicone spatula to wipe sauce from skillet onto chop.


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