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Riesling-Marinated Pork Chops

Riesling-Marinated Pork Chops

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Produced from a white-wine grape that is a native of Germany, Riesling comes in a variety of styles, from dry to very sweet. Be sure to use a dry Riesling for this recipe.


  • 6 bone-in pork chops, each about 8 oz. and 3/4 inch thick
  • 5 Tbs. extra-virgin olive oil
  • 3 Tbs. balsamic vinegar
  • 1 1/4 cups dry Riesling
  • 2 Tbs. fleur de sel, plus more, to taste
  • 1/2 tsp. freshly ground 5-pepper blend, plus more, to taste
  • 4 garlic cloves, peeled and smashed
  • 1 1/2 tsp. finely chopped fresh rosemary
  • 1 cup dried apricots
  • 2 yellow onions, each cut into 8 wedges


Put the pork chops in a large sealable plastic bag. In a bowl, whisk together2 Tbs. of the olive oil, the vinegar, 1/2 cup of the wine, the 2 Tbs. fleur de sel, the 1/2 tsp. 5-pepper blend, the garlic and 1 tsp. of the rosemary.Pour the marinade into the bag, seal the bag and refrigerate for 1 hour.

Meanwhile, in a small saucepan over medium-high heat, bring the remaining 3/4 cup wine to a boil. Add the apricots, reduce the heat to medium and simmer for 5 minutes. Remove from the heat and let stand for 10 minutes. Drain the apricots, discarding the wine.

In a bowl, combine the onions and the remaining 3 Tbs. olive oil. Season with fleur de sel and 5-pepper blend and stir to coat.

Preheat an electric indoor grill to "sear" or 450°F. Arrange the onions on one side of the grill and cook, turning occasionally, until they are tender and nicely grill-marked, about 25 minutes. Transfer to a bowl. Place the apricots on the other side of the grill and cook, turning once, 1 minute per side.

Transfer the apricots to a cutting board and, when cool enough to handle,chop roughly. Transfer to the bowl with the onions.

Remove the pork chops from the marinade. Arrange the chops on the grill and cook, turning once, about 4 minutes per side for medium, or until done to your liking. Transfer the chops to a platter, sprinkle with fleur de sel and cover loosely with aluminum foil.

Add the remaining 1/2 tsp. rosemary to the onion-apricot mixture, season with fleur de sel and 5-pepper blend, and stir to combine. Serve the pork chops with the onion-apricot mixture alongside. Serves 6.

Williams-Sonoma Kitchen