9224 Route 414
Lodi, NY 14860-9641
This versatile, classic Finger Lakes riesling tasted great with slow
cooker corned beef and cabbage this spring. It complements these year-round
pork chop and potato packets equally well. The wine's abundant apricot
character suited Cortland apples perfectly, but others will work as well.
Try cooking these packets on the grill, too.
| Pork Chop Packets with Potatoes and Apples paired with Lamoreaux Landing's 2003 Dry Riesling | |
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Ingredients for Each Packet
1 loin pork chop, bone-in, 1/2 – 3/4 inch thick 1 medium red skinned potato, sliced as thinly as possible 1 tsp. dried thyme Black pepper to taste 1 tbsp. soy sauce 1/2 tbsp. Dijon mustard 2 tbsp. Lamoreaux Landing 2003 Dry Riesling 1 thick slice sweet onion 3 thin slices Cortland or other sweet apple 1 sheet heavy duty aluminum foil, 12-14 in. long |
Directions Preheat oven to 400 degrees. Spread potato slices on foil sheet, to approximate size of your pork chop. Place pork chop on potato slices. Mix soy sauce, mustard, riesling, pepper, and thyme and spoon half over pork. Top with onion and apple slices. Spoon on remaining wine mix. Fold and crimp the foil to create an air-tight packet. Bake for 45 minutes to an hour, until pork chops are no longer pink inside. Serve one packet per person with Lamoreaux Landing 2003 Dry Riesling. |