' Willamette Valley Vineyards - Rosemary Juniper Pork Chop with Cinnamon Dried Fruit

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Rosemary Juniper Pork Chop with Cinnamon Dried Fruit

Rosemary Juniper Pork Chop with Cinnamon Dried Fruit
Recipe by Chef Eric Nelson
At a Glance
Serves: 2

2 -8oz pork chops

1/4 cup canola oil

1/2 in nub of fresh ginger

2 tbsp fresh rosemary

Salt & pepper to taste

1/2 cup orange juice 

4 juniper berries

4 oz dried fruit, any kind

1/2 cup pinot noir

2 each garlic clove

1/4 cinnamon stick

1 tbsp cider vinegar

1/4 cup olive oil

1/4 star anise


Marinated in rosemary, juniper, and garlic, these pork chops are bursting with all of your favorite flavors. We suggest pairing it with our 2008 Estate Pinot Noir that is filled with aromas of cherry, pie spice, nuts, and plum, complimented by just a hint of brown sugar sweetness. 


In a blender pulverize rosemary, juniper, garlic, and oils. Place pork into Ziploc and add marinade, then place in refrigerator for 2 hours up to overnight. For chutney add all ingredients into a small sauce pot over medium low heat and simmer for about 5 minutes or until liquid had been reduced by 3/4, set aside. Salt & pepper pork and cook until desired doneness. Top with chutney and enjoy with our Pinot Noir.

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