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Thick Pork Chop, enough to feed a group!

This dish was inspired by tasting "the Pinnacle", a Merlot, Cabernet blend from HammerSky Vineyards. This wine has balanced tannins, dark black cherry, cherry and finishes with a beautiful floral note. Using contrasting flavors I knew that mustard, acidity and umami flavors would be magical with this wine. You can use the same recipe for individual pork chops. The bean salad is an added treat with the pairing.

Thick Cut Pork Chop (serves 3-4) Individual Pork Chops (serves 4)


Thick cut pork chop ( ask your butcher, it's a show stopper)

1 cup of dijon mustard

3/4 cup coconut liquid amino (Trader Joe's carries)

3 tablespoons champagne vinegar



In medium bowl mix mustard, coconut amino, and champagne vinegar.

Heavily salt pork chop

In zip lock bag add pork chop and the marinade. Massage the pork and get as much air out of the bag. Let this sit for 2 hours to 24 hours

Preheat oven 400

Heat skillet on medium high. When skillet is hot add the pork chop. Sear for 5-6 minutes, flip and sear another 5 minutes.

Place in oven and bake 20 minutes. Flip pork chop and bake for another 10

Internal temperature should be at 160'

Let rest for 10 minutes before cutting into it

Three Bean Salad


(1) 14 ounce can of red beans

(1) 14 ounce can of black beans

(1) 14 ounce can of garbanzo beans

2 tablespoon dijon mustard

1 garlic clove, finely chopped

1/4 cup champagne vinegar

2 tablespoons honey

2 tablespoons lemon juice

1/2 cup of extra virgin olive oil


Rinse the beans, dry and add to large bowl

In medium bowl add mustard, garlic, honey, vinegar and lemon juice. Stir in salt. Slowly start to whisk the olive oil until incorporated

Add 1/2 the dressing to the beans and mix well. If you feel like you need more dressing, add more, otherwise save in air tight container.

Pork is ready to slice. Slice against the grain, serve with three bean salad and a glass of "the Pinacle" The acidity in the dish will cut through the richness and the creamy beans will balance the soft tanins of the wine. This is a great dish to entertain with and show off some of Paso Robles fabulous wines!

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