Rancho Terra Pork Chops with Apple Zumba Sauce
2/3 cup warm water
1/3 cup chopped sweet Vivaldi onions
1/3 cup lemon juice
1 T olive oil (you can use vegetable oil also)
1/4 cup Grandma’s unsulphured mild flavored Molasses
3/4 teaspoon of Ancho Chile powder
3/4 teaspoon each of ground allspice
1/2 teaspoon of white pepper
3/4 teaspoon of cinnamon
3/4 teaspoon of thyme leaves
3/4 teaspoon 0f marjoram leaves
4 boneless pork loin chops (about 1 pound approximately)
Combine all ingredients except meat. Place mean in shallow dish or plastic bag. Pour marinade over meat. Cover and marinate in refrigerator 4 hours or overnight preferably. Remove meat from marinade; heat marinade. As desired you can grill or broil, basting frequently with marinade is essential for luscious flavor.
We recommend serving a Apple Island sauce – Combine 1 and one half cups of chunky apple sauce to 1/2 cup water, 2 tablespoons plus 2 teaspoons refined sugar and 2 teaspoons of lemon juice. Bring all ingredients to a boil; reduce heat and simmer for 10 to 15 minutes, Makes 4 servings, suggested to serve cool over cooked pork chops. This savory plate pairs heavenly with our 2008 Petite Sirah.
There is something very special about being home for the holidays – a good food paired with delicious wines are part of every celebration and memories of a holiday get-together. We hope you can add to your own traditions with these Frolicking Frog Cellars recipes, made from love to entice great entertaining over the holidays.