I’ve come to realize that I have a thing for Spanish wines.\u00a0 Whether I’m perusing at a local wine boutique, trying the different varietals at a wine festival, or grabbing a bottle featured right here in our club, I’ll always give a wine from Spain a little more attention.\u00a0 But when I see an old vines wine from Spain, it’s an automatic no-brainer for me.\u00a0 I’ve come to love the robust and full bodied flavor that a wine incorporating old vines produces, and I’d like to share with you a great recipe idea that pairs perfectly with this month’s 2010 11 Pi\u00f1os Bobal Old Vines from Spain.\u00a0 Pork Chops anyone?<\/p>\n
Savory Marinated Pork Chops<\/span><\/strong><\/p>\n 1 cup olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pinch of red pepper flakes<\/p>\n 2\/3 cup wine vinegar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 1\/2 tsp. kosher salt<\/p>\n 2 Tbl. lemon juice\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 1\/4 tsp. black pepper<\/p>\n 2 cloves garlic – chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 jalapeno pepper<\/p>\n 2 shallots – minced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 cup Italian Parsley<\/p>\n 1 tsp. oregano<\/p>\n <\/p>\n In a food processor, combine the olive oil, lemon juice, vinegar, garlic, shallots, oregano, parsley, jalapeno, and crushed red pepper. Pulse until well blended but not pureed.\u00a0 Add 1\/2 teaspoon of salt and 1\/4 teaspoon of the black pepper. Remove 1 cup of the sauce from the processor and transfer to a non-metal bowl, cover and refrigerate.<\/p>\n Season the pork chops on both sides with the remaining 2 teaspoons of the kosher salt and the remaining teaspoon of the black pepper and place in a large, zip-loc storage bag.\u00a0 Add the remaining sauce from the processor. Seal bag and refrigerate the pork chops for 2 hours (turning frequently).<\/p>\n Remove pork chops and reserved sauce from the refrigerator and let them come to room temperature for 20-30 minutes. Brush the remaining sauce off the chops (discard that sauce) and set the chops over the hot grill or grill pan. Cook for 8 to 10 minutes on the first side. Turn the chops over and continue to cook until they are done, another 8 to 10 minutes. Serve with the reserved sauce over top and of course, enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" I’ve come to realize that I have a thing for Spanish wines.\u00a0 Whether I’m perusing at a local wine boutique, trying the different varietals at a wine festival, or grabbing a bottle featured right here in our club, I’ll always give a wine from Spain a little more attention.\u00a0 But when I see an old […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"\n