“The Inn Crowd, hosted by producer Craig Case with Chef Michael Hutchings presents a day at the Carr Winery. Ryan and Jessica Carr graciously invited us into their winery to tape a delicious edition of The Inn Crowd. Ryan Carr is the owner, winemaker and grower for Carr Vineyards & Winery. Growing up in Southern California Ryan always had an interest in farming, but never expected he would end up in the wine industry. After graduating from the University of Arizona with an Art degree, Ryan moved to Santa Ynez Valley in California where he discovered the wine industry. With just a taste of some of the local wines he decided to pursue a career in viticulture. He began working in the fields pruning vines with one of the local vineyard management companies.”
“The main course is a stuffed pork chops set on flash fried spinach and an apple scented demi glace.” Pair with 2014 Carr Pinot Noir from the Yard Vineyard.
Pork Chops Stuffed with Manchego
- 6 pork chops, trimmed
- 8 oz. manchego cheese, ¼ thick slice
- 3 sprigs fresh sage
- 6 slices prosciutto
- salt and pepper
- 1 c. demi glace, apple infused
- 36 pieces of apple, cut into ovals
- 36 sage leaves, deep fried
- 1 lb. young spinach, stemmed & washed
- 3 shallots, sliced
- salt and pepper
1. Cut a slit in the pork chop large enough to slip in the cheese. Cut cheese into 1x2x¼ inch slabs. Roll cheese and a few sage leaves inside a slice of prosciutto. Insert into the pork chop. Season.
2. Heat a large skillet with a thin film of vegetable oil and sauté both sides to brown nicely. Finish cooking in a 400ºF oven until done to your liking, about 160ºF internal temperature.
3. Meanwhile, place some butter in a skillet and add the shallots. Cook a couple of minutes until translucent. Add the spinach, salt and pepper and cook on high until wilted.
4. Sauté the apple ovals in butter until browned and tender, season.
5. To present, place a nest of spinach on a plate, top with the cooked pork ship, pour sauce around edges, garnish with apples and fried sage leaves.
recipe created by Michael’s Catering