Cat’s Meow! Pork Glaze
with 2015 Reserve Merlot

You love wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.

This recipe is the brainchild of my daughter-in-law. We were tasting the Merlot and liked it with the raspberry sauce, and then brown sugar cinnamon pecans. She just took off from there wanting to incorporate an adobe sauce.

My husband and I used the leftover sauce on our steaks, I put it on my mashed potatoes and then on our hot dogs! It is so versatile, and as my husband so aptly put it, “This is the Cat’s Meow!”

Shannon Brown

Betty Bingham’s Variation

This sauce is as versatile as Shannon described it. I decide to go with steak, but the pork chops sounded yummy as well. A little searing and then into the oven with the glaze over the steaks.

The sauce was simple to mix together and a nice spicy touch to the steaks.

Seriously delicious with our 2015 Reserve Merlot. All of our red reserve wines are oaked for two and a half to three years.

A nicely aged wine with a fullness that might surprise you for a Merlot.

Definitely a wonderful dinner with family as several of us were gathered to relax after a day working in the vineyards and with the row crops.

Our pima cotton and hemp are growing well. More photos coming this week to catch you up.

Recipe and Printing

Cat’s Meow! Glaze and Porkchops

with 2015 Reserve Merlot
Course: Main Course
Servings: 4 servings
Calories: 384kcal
Author: Shannon Brown
Wine: Reserve Merlot



  • 3 Tbsp raspberry preserves, heaping
  • 1 1/3 Tbsp fish sauce
  • 2 7.5 oz cans chipoltle peppers in adobe sauce, use sauce only
  • 1/3 cup brown sugar, heaping
  • 1/2 tsp cinnamon


  • 4 pork chops, 1 inch
  • 2 Tbsp olive oil
  • salt and pepper, to taste



  • Add all ingredients in saucepan and heat on low, stirring until sugar is melted through, sauce thins, and comes together. About 3 minutes.


  • Preheat oven to 375'.
  • Salt and pepper pork chops.
  • Allow to reach room temperature for even cooking.
  • Preheat oven safe skillet or pan on stove top.
  • Add oil to warm pan and let oil heat up.
  • Sear each side of pork chop
  • Remove pan from heat.
  • Add in glaze and coat all sides.
  • Cover with foil and place in oven.
  • Temperature check around 15 minutes for an internal temperature of 155' – 165'.
  • If desired temperature is reached, pull the pork out. If not, check every 2 – 3 minutes to avoid overcooking.


Use bone in the pork chop for flavor, but boneless will work as well.
If spicy hot is not your thing, adjust raspberry preserves to 4 Tbsp and brown sugar to 1/2 cup.
Also consider searing pork chops on the grill before putting them in the over for the visual appeal of grill marks.


Calories: 384kcal | Carbohydrates: 29g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 552mg | Potassium: 553mg | Fiber: 1g | Sugar: 25g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

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Now you have the recipe. Don’t forget to buy the wine.


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