Wine Club Contributor
So, I have been having fun cooking with wine. My husband and I recently became members at Ponte Winery in Temecula. I am just fascinated with these wines and every time we go wine tasting I come home inspired by a wine I tasted (and a bottle of that wine). This week it is the Isabel. It has peach and apricot notes, which is perfect with pork. I am a big fan of inexpensive cuts of meat-and pork shoulder is just that-but it makes a great steak for this recipe.
4 Pork Shoulder Steaks
Salt and Pepper
2 Tablespoons Olive Oil
4 Cloves of Garlic, Minced
2-3 Shallots or Torpedo Onions, Sliced Thinly
2 Tablespoons of Olive Oil
2 Tablespoons Capers with Brine
1 Cup Peas, Frozen (I used fresh from my garden)
2 Tablespoons Dijon Mustard
1 Cup White Wine, I used Isabel from Ponte
In a heavy bottom skillet heat the oil. Generously salt and pepper your pork shoulder steaks. Cook on each side until nice and brown. Cook only 2 steaks at a time to keep the pan temp hot and you get a good sear on the steaks.
Take the steaks out of the pan and add the other 2 tablespoons of olive oil, garlic and shallots (or torpedo onions). Cook for approximately 2 minutes; add the capers and the peas. Cook for 2-3 minutes, then add the Dijon Mustard. Cook for about 1 minute. Add the wine and deglaze the pan. Put the steaks back in the pan and cook on high for about 1 minute each side. Plate the steaks and pour the sauce over the steaks.
Jeanette Ferguson, a Wine Club Member, lives in Menifee and authors “Fergie’s Bites” – a blog that inspires people to get in their kitchens and create healthy, simple meals for their families. We can’t wait to see what new recipe and wine pairing ideas she comes up with next!