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Ingredients

• ✓ riesling wine
• olive oil
• salt
• black pepper
• pork chop
• peach
• cinnamon
• nutmeg
• brown sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Brown the pork chops in the hot oil until golden brown on both sides, about 3 minutes per side. Place the pork chops on the prepared baking sheet and bake in the preheated oven until the pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
3. 3 While the pork chops are baking, pour the Riesling wine into the skillet, and bring to a simmer, using a wooden spoon to scrape up all of the browned bits of pork. Simmer until the wine has reduced to half its original volume then add the peaches and sprinkle in the cinnamon, nutmeg, and brown sugar. Reduce the heat to medium, and cook until the peaches are tender but not mushy, about 15 minutes. Spoon the peach sauce over the pork chops to serve.

By ainsliek

Ingredients

• ✓ riesling wine
• olive oil
• pork tenderloin
• kosher salt
• black pepper
• parsley
• sweet onion
• apple
• apple jelly
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold tenderloin without folding it.
2. 2 Heat olive oil in a large skillet over medium-high heat and brown pork tenderloin on all sides. Remove browned tenderloin to the prepared baking dish. Sprinkle all sides of meat with salt, pepper, and parsley.
3. 3 Cook and stir onion and apple in the same skillet over medium heat until onion becomes soft, about 5 minutes, and pour in Riesling wine. Scrape all browned flavor bits off the bottom of the skillet and stir to help dissolve them into wine. Bring to a boil and pour onion, apple, and wine mixture over tenderloin.
4. 4 Mix together apple jelly and balsamic vinegar in a bowl until mixture is smooth and without lumps. Spread jelly mixture all over pork.
5. 5 Bake pork loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of apple-onion mixture.

By Hyakurin

Ingredients

• ✓ riesling wine
• acorn squash
• olive oil
• salt
• black pepper
• farro
• vegetable broth
• onion
• maitake mushroom
• cranberry
• thyme
• pecan
• parsley
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an extra-large baking sheet with aluminum foil.
2. 2 Cut each squash in half, slicing through stems and blossom ends; remove seeds. Prick skin with a paring knife. Brush 1 tablespoon oil on cut sides; sprinkle with ¼ teaspoon each salt and black pepper. Arrange squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 45 to 50 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Rinse and drain farro; transfer to a saucepan. Stir in broth and ¼ teaspoon salt; bring to a boil over high heat. Reduce heat to medium-low; simmer, covered, until tender, about 20 minutes. Drain any excess broth.
5. 5 Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion and mushrooms; cook until onion is translucent and mushrooms softened, 8 to 10 minutes. Add wine; cook and stir until reduced by half, about 30 seconds.
6. 6 Add cranberries and thyme; cook and stir until cranberries plumped, about 4 minute. Remove and discard thyme sprig. Stir in cooked farro, pecans, and parsley; season with balsamic vinegar and remaining ¼ teaspoon each salt and black pepper. Spoon farro mixture into squash halves. Keep warm in oven until ready to serve.

By Nicholio