A Holiday Gathering with French Food and Wines #Winophiles

Tender, juicy pork chops in a savory tomato sauce, Cotes de Porc Sauce Nenette, is quick enough for a weeknight dinner and fancy enough for company.

I made this dinner to join the French Winophiles as we celebrate the Holidays in the French Style....



As part of this celebration, we received wonderful samples of several different French wines from the Vignobles & Signatures wineries.  This party is hosted by Lynn of Savor the Harvest.  You can see her Preview Post and learn more by clicking on the site.  All opinions in this post are strictly my own.

I have tasted 2 of the 3 wines that I received for this event.  The first was a bottle of Brut Nature Champagne made of 100% Pinot Noir.  I took this bottle to a Christmas Party at our Dive Shop and toasted with our friends, the Kortes.  This is a bone dry Champagne, just my style.

The next bottle I opened was a Riesling from Rousenbourg terroir.  I thought it would pair well with the Pork in Tomato Sauce I was serving for a dinner and game night with our friends, John and Kirsten.

I was a little worried about the acidity of the tomatoes fighting with the acidity of the wine but this pairing worked quite well together.

This wine is crisp with a lot of minerality.  It toned down the acidity of the tomato sauce and the Cotes de Porc Sauce Nenette was much better with the wine than without, in my humble opinion.

Let's take a look at how the others are celebrating the Holidays French Style.......

• Camilla from Culinary Adventures with Camilla whips up “A French #Winophiles Fête: Foie Gras, Pain d’Épices & Champagne Drappier”
• Jill shares from L’OCCASION shares “How To Bring French Holiday Traditions Home”
• Gwen at WinePredator has “Season’s Greetings French-Style”
• Wendy at A Day In The Life On The Farm gives us “A Holiday Gathering with French Foods and Wines”
• Martin at ENOFYLZ Wine Blog  shares “A Taste of French Inspired Holiday Food and Wine”
• Deanna from Asian Test Kitchen tells writes about “Ants Climb a Tree with French Wine”
• Lauren at The Swirling Dervish tells us about “Parisian Holiday: A Few of My Favorite Things”
• Michelle of Rockin Red Blog writes about “A French-Inspired Holiday Alsatian Style”
• Kat from Bacchus Travel and Tours writes about “Noel en Provence“
• Jeff from foodwineclick discusses “What is French-Style Season?”
• Payal writes at Keep The Peas shares “Bonnes Fêtes à la #winophiles”
• Robin at Crushed Grape Chronicles entices us with “Un repas de Noël pour les fêtes de fin d’année (A Christmas Dinner for the end of the year celebrations)…with wine #Winophiles”
• David Crowley from CookingChat shares “Festive Pairings for Pouilly-Fumé and Other Special French Wine #winophiles“
• Lyn writes at L.M. Archer  tells us about “The Hedonistic Taster: French-Style Season Edition”
• Jane cooks things up at Always Ravenous shares “A French Inspired Winter Dinner”
• Nicole from Somms Table shares “Crocus l’Atelier Malbec de Cahors with Château Mercuès Saffron Chicken Soup“
• Liz from What’s In That Bottle tells us how to “Frenchify Your Festivities with Fun Wines“
• Rupal from Journeys of a Syrah Queen shares “French Inspired Holiday Wines”
• Lynn from Savor the Harvest shares how to “Give a Little Touche Française to Your Holiday #Winophiles“.

And here is my recipe.  Joyeux Noel!!

#porkchops, #tomatoes, #frenchcooking,

Entrees, Pork

French

Yield: 6 ServingsAuthor: Wendy KlikPin it

Cotes de Pork Sauce Nenette

prep time: 5 minscook time: 20 minstotal time: 25 mins

Tender, juicy pork chops in a savory tomato sauce, Cotes de Porc Sauce Nenette, is quick enough for a weeknight dinner and fancy enough for company.

ingredients:

1 T. butter

1 T. olive oil

6 (4-6 oz) bone in pork chops

salt and pepper, to taste

4 T. white wine, I used a French Riesling

2 sprigs thyme

1 c. heavy cream

1 t. tomato paste

1 T. Dijon Mustard

1 (15 oz) can diced tomatoes, drained

instructions:

Place the butter and oil in a large heavy frying pan over high heat until sizzling.

Dry the pork chops and season with salt and pepper.  Place into the sizzling butter mixture and brown on each side, 2-3 minutes per side.  Remove to a  pate and set aside.

Add the wine and thyme sprigs to the pan.  Cook and stir, scraping up any browned bits stuck to the bottom of the pan until the wine is nearly evaporated.  Stir in the tomato paste.  Lower the heat and stir whisk in the cream, Dijon Mustard and tomatoes.  

Nestle the chops into the sauce, cover and simmer for 4-5 minutes, until cooked to an internal temperature of 145*.  

Remove the pork to a serving platter and allow to rest for a few minutes before topping with the sauce.

NOTES:

Adapted from French by Carole Clements and Elizabeth Wolf-Cohen

https://adayinthelifeonthefarm.blogspot.com/2018/12/a-holiday-gathering-with-french-food.html

Property of A Day in the Life on the Farm

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