Well Seasoned, a gourmet food store and cooking school in Langley, BC, and its team have been passionate about “good food” since the store opened in 2004. Revered as a culinary trend expert in Canada, owner Angie Quaale elevates this simple recipe from her cooking classes with one key ingredient: wine.

“With just a few ingredients in this dish, each one is able to shine on its own, offering its own unique flavor,” Quaale says. “Pork loin chops, for example, have a natural and subtle sweetness, complemented perfectly with the citrus, stone fruit and floral accents in this [wine]. Viognier from the Pacific Northwest, and in British Columbia in particular, is a fuller-bodied white wine, perfect for fall and winter, that retains a bright and juicy acidity that cuts through the slightly fatty goodness in the loin chop.”

Quaale admits the simplicity of the dish is her favorite part, adding that quality, simple ingredients tend to yield a delicious result. But don’t go too simple — she strongly recommends cooking with a wine you’d like to drink.

“Never cook with ‘cooking wine,'” she warns. “Cooking wine is loaded with salt and will change the profile of the recipe. A little for the pan, a little for the chef.”

A versatile dish for a party of six, Quaale says these pork chops shines with wines that “offer upfront aromatics and fresh acidity,” like the Evolve Cellars 2016 Viognier, which she uses in this holiday-ready recipe.

Pan-Seared Pork Loin Chops with Evolve Cellars Viognier
Recipe by Angie Quaale of Well Seasoned
Serves 6

2 tablespoons olive oil
2 tablespoons butter
6 boneless pork loin chops
Salt and pepper
1 cup Evolve Cellars 2016 Viognier
3 garlic cloves, chopped
1 shallot, minced

Heat the oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they’re nice and golden, about 2 minutes per side. Remove the chops from the skillet and set aside.

Reduce the heat to medium-highand add the garlic and shallots. Stir and cook for several minutes, or until they get nice and golden brown. Pour in the wine, and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it’s reduced and thick.

Add the chops back into the cooking liquid, allowing them to cook in the liquid for a few minutes. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.

Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it’s very thick and rich and the garlic is soft.

Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.