Full House Chili

Pork Chop “Envelopes”

Recipe inspired by Omaha Steaks Meats

Printable PDF Version Printable PDF Recipe

Well as you know we love to try new recipes.  Dianne found a cookbook that had gotten tucked away and tried a new dish for dinner which we really liked.  The J2W 2010 Doctors Vineyard, Pinot Noir (Gold Medal Winner) is a great match for this one, so bon appetite!

Serves 4: This recipe takes approximately 45 minutes

Ingredients:

  • 2 Tbsp. extra virgin olive oil
  • 4 bone in pork chops ¾ inch thick
  • Salt and pepper to taste
  • 1 large onion sliced
  • 1 Tbsp. minced garlic
  • ½ tsp. dried rosemary
  • 1 cup canned diced tomatoes
  • ¼ cup sliced black olives
  • 1 cup feta cheese
  • 4 pieces parchment paper large enough to wrap chops and veggies (16x13)

Directions:

  1. Heat oven to 350 degrees.
  2. In large skillet heat olive oil; meanwhile, salt and pepper chops and add to the skillet and sear on both sides 2-3 minutes. Remove from pan onto a plate.
  3. Add onions to pan and cook approximately 7-8 minutes until tender. Then add garlic, rosemary, tomatoes, olives and salt and pepper to taste.
  4. Take parchment paper and place chop in middle and put ¼ veggie mixture on top add ¼ of cheese. Fold parchment paper over to make envelopes. Place on baking sheet and cook 20-25 minutes until chops are tender.
  5. While the chops are cooking make you favorite rice. Divide the rice between 4 plates carefully open chop packages to release the steam and place chops with veggies on top of the rice and serve.
  6. Please enjoy.

Serve with your favorite red wine.  Might I suggest a J2 Winery red wine . . . .