Pork Chop, Peppercorn Sauce, Mashed Potato & Sautéed Kale


Pair With

Nº 78

Cabernet Sauvignon


4 ea. country pork chops

¼ cup sage (finely chopped)

¼ cup rosemary (finely chopped)

1 ea. jumbo yellow onion (julienned)

5 ea. garlic cloves

4 Tbsp. butter

1 cup white wine

¼ cup green peppercorns

3 Tbsp. dijon mustard

1 Qt. heavy cream

½ cup Smashed Peppercorn (red,black, pink, green)

4 Ea. Russet potato (peeled & roughly chopped)

¼ Lb. butter (unsalted)

2 cup heavy cream

4 cup baby kale

4 ea. garlic cloves (minced)

1 Tbsp. olive oil



For the Peppercorn Sauce: in a sauce pot cook onion, garlic & peppercorn until they start to caramelize. Add white wine & mustard, reduce till 1/2 of the wine is gone. Add cream & bring to a boil, reduce to a simmer and cook until the sauce starts to get thick. Season with salt & pepper to taste.

For the Creamy Mashed Potato: place the potatoes in a pot with cold water, simmer until fork tender. Meanwhile, melt the butter with the cream. Strain potato and put it into a mixer with whisk attachment. Turn on low speed & slowly pour in cream & butter mixture letting the potato slowly absorb the cream until desired consistency, season with salt & pepper. Cover until ready to serve.

For the Sautéed Baby Kale: on medium to high heat, place the garlic in a medium sauté pan with a drizzle of olive oil. Once the garlic turns translucent, add kale to the pan. Be careful to not get splattered by hot oil. Turn heat down & cook kale until wilted. Season with salt & pepper & serve. 

For the Pork Chop: season pork chops with olive oil, salt, pepper, & herbs. Grill pork chops on medium, cooking for about 3 mins. Rotating a 1/4 turn for another 3 mins. Then flipping & repeating the process until desired temperature, let rest for 5 mins.

To plate: place a dollop of mashed potato in the center of your plate. Place the kale directly next to the mashed potatoes. Place pork chop on top of potatoes & kale. Pour peppercorn sauce on top of pork chop & serve.