#balanceofflavors

These pork chops with chestnuts, onions, and dried plums will make your dinner more interesting. When you mix sweet dried plums, salty chestnuts, and sweet caramelized onions, you get a wonderful balance of flavors.

Ingredients: - 4 bone-in pork chops. - Salt and black pepper to taste. - 2 tablespoons olive oil. - 1 cup chestnuts, peeled and roasted. - 1 large onion, thinly sliced. - 1 cup dried plums prunes, pitted. - 1 cup chicken broth. - 1/2 cup red wine. - 2 tablespoons balsamic vinegar. - Fresh thyme for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. On both sides, season the pork chops with salt and black pepper. Warm up the olive oil in a skillet that can go in the oven over medium-high heat. Grill pork chops for two to three minutes on each side until they turn brown. Take it out of the pan and set it aside. Add the sliced onions to the same skillet and cook them until they get soft and a little caramelized. Use red wine to clean out the pan and scrape up any browned bits on the bottom. Put chestnuts, dried plums, chicken broth, and balsamic vinegar in the pan. Use a stir to mix. Put the pork chops back in the pan and add some of the liquid on top of them. Place the skillet in an oven that has already been heated and bake for 25 to 30 minutes, or until the pork reaches a safe internal temperature. Add fresh thyme as a garnish before serving. Put the pork chops on a plate and top them with chestnuts, onions, and dried plums. Pour the tasty pan sauce over the top.

Prep Time: 20 minutes

Cook Time: 35 minutes

This dish combines tender rabbit meat with the savory flavor of green olives, enhanced by the rich and complex notes of Gary Farrell Pinot Noir. The wine's bright acidity and soft tannins complement the succulent rabbit meat and balance the briny flavor of the olives. Ingredients: 1 rabbit, cut into serving pieces. 1 cup green olives, pitted. 1 onion, chopped. 4 cloves garlic, minced. 1 cup Gary Farrell Pinot Noir. 1/2 cup chicken broth. 2 tablespoons olive oil. Salt and pepper to taste. Fresh herbs for garnish such as thyme or parsley. Instructions: Warm up the olive oil in a big pan over medium-low heat. Add the rabbit pieces and brown them all over. Take them out of the pan and set them aside. Add the onion and garlic to the same pan and cook them until they get soft. Put the rabbit back in the pan and add the green olives, Gary Farrell Pinot Noir, and chicken broth. Add pepper and salt to taste. Simmer with the lid on for 45 to 60 minutes, or until the rabbit is soft. Add fresh herbs as a garnish before serving. Prep Time: 15 minutes Cook Time: 60 minutes