February 2025

Slow-Roasted Pork Chops with Caper Parsley Salsa and Grainy Mustard Potatoes, paired with Great Frogs Estate Chardonnay.

This twist on a classic uses boneless pork chops instead of a pork shoulder, making it perfect for serving an intimate gathering. The chops are marinated in a blend of fresh herbs like rosemary, sage, and toasted fennel seeds, infusing the meat with incredible flavor. The caper parsley salsa adds a tangy kick that elevates the dish, while the grainy mustard potatoes bring a rich, savory depth to every bite. And, of course, no meal is complete without a glass of Great Frogs WIne.  This entrée paired with GF  Estate Chardonnay, which perfectly complements the flavors of this dish. Enjoy!

What you’ll need

4-6 boneless pork loin chops

2 TBSP fennel seeds

4 garlic cloves, peeled

1/4-cup chopped fresh rosemary leaves

1/4-cup chopped fresh sage leaves

4 TBSP kosher or sea salt, or (1 TBSP for every pound of meat)

1 TBSP black pepper, freshly ground

1/4-cup extra-virgin olive oil

1  recipe of caper salsa

1 recipe grainy mustard, mashed potatoes

1 sprig, fresh Italian flat – leaf parsley, for garnish

For the rub or marinade : toast the fennel seeds in a small sauté pan over medium heat until fragrant. In food processor combine the toasted fennel seeds, 1/2-cup pecans, garlic, rosemary, sage, salt and pepper. Pulse to combine, next pour the oil in to form a paste. Rub the herb paste on the pork, both sides, place in shallow glass dish with a cover for at least three hours or overnight.

Let pork stand at room temperature for at least 30 minutes, then pan sear in large skillet, careful not to burn turning and searing both sides. Cover and place in oven at 325° for one hour. Let me stand for about 15 minutes before serving. Serve with caper salsa and granny, mustard mashed potatoes and garnished with parsley.

Caper salsa

Soak 1/2 cup golden raisins in warm water until softened drain. Rinse 1/2 cup salted button capers. In food processor, combined raisins; capers; 1/4 cup finally chopped shallots, one cup fresh Italian, flat leaf parsley, the juice of two lemons, 1 tablespoon Dijon, mustard, 1 teaspoon lemon zest, and 3/4 cup extra-virgin olive oil. Pulse for 30 seconds, until combined. Seasoned with kosher salt and fresh ground black pepper. Refrigerate for 30 minutes.

Green mustard potatoes

Place 3-4 large peeled Yukon golden potatoes, (cubed),  in a sauce pan, add cold water to cover. Place sauce pan over high heat, bring to boil. Add 1 tsp sea salt, reduce heat. Simmer for 15 to 20 minutes, until potatoes  are tender. While potatoes are boiling, heat 1-cup whipping cream, and 4 TBSP unsalted butter in a sauce pan over medium heat butter melts; set aside and keep warm. Drain potatoes, removing all water. Mashed potatoes,  stir in cream and butter mixture. Season was salt and freshly grown black pepper. Stir in  1/4-cup olive oil,(optional), and 3-TBSP whole-grain mustard.

Note : If serving a larger crowd and you would like to use a 4-lb pork shoulder, you will use the same amount of marinade/rub. Prepare as follows:

*Place the pork, fat side up, in a roasting pan fitted with a rack insert. Rub the herb paste on the pork. Cover the pork with plastic and marinate in the refrigerator for 3-hours or overnight.

* preheat oven to 325 degrees  F. Allow the meat to stand at room temperature for at least 30 minutes. Loosely covered pork with aluminum foil, roast about three hours, until juices run clear, (160 degrees F). Let the meat stand for about 15 minutes before slicing. Serve with caper-salsa. And grainy mustard, mashed potatoes, garnished with parsley.

Credits: recipe variation from Tyler Florence.