• ½ cup extra virgin olive oil, divided
• 4 boneless pork chops, pounded to ½ inch thick
• salt and pepper to taste
• 4 cloves garlic, thinly sliced
• 1 large tomato, diced
• 1/3 cup chicken broth
• ½ cup dry white wine
• 3 tablespoons minced fresh parsley
• ½ teaspoon red pepper flakes
DIRECTIONS: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes. Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145℉ degrees(63℃). Serve pork with the tomato and broth mixture from the skillet. Makes 4 servings.
Luca Bosio Vineyards
The Arneis grapes for this wine are grown in the Canale Village of the Roero region of Piedmont. This area is in the Southeastern section, close to Turin, in the foothills of the Alps at 200-400 ft. above sea level. The average vine is 20 years and they are grown in sandy soil, at a density of 5,000 plants per hectare. After harvesting, the grapes spend 24 hours at low temperature in contact with the skin to increase complexities of the aromas. They are then pressed and the must is fermented in temperature controlled steel tanks. The wine spends five months on the lees and a final three months ageing in the bottle before shipping. This wine is a perfect accompaniment to white meats like chicken and pork, as well as fish and savory vegetable dishes.
“This wine is clean and bright with floral and tropical aromas. The palate follows through with notes of pineapple, apricot and peach ending with a crisp and refreshing finish,” Luca Bosio, winemaker
Winemaker: Luca Bosio
Appellation: Roero, Piedmont, Italy
Varietal Blend: 100% Arneis
Analysis: 13% alcohol / volume