Syrah, also known as Shiraz, is a flavorful and full-bodied wine often noted for blackberry and pepper flavors. Combined in a glaze with strawberries, brown sugar, star anise, vanilla, and orange zest, these flavors make the perfect complement to pork chops for a healthy dinner that everyone will love.
Spicy Strawberry Syrah-Glazed Pork Chops
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Strawberry Syrah Glaze
- 1½ cups syrah wine
- ½ cup light brown sugar
- 1½ tsp star anise pods
- ½ vanilla bean
- Zest of half an orange removed in strips with peeler
- ¼ tsp red pepper flakes
- ½ cup frozen California strawberries
- 1 tsp cornstarch
- 4 bone-in loin pork chops
- Salt and black pepper
- 4 tsp olive oil
- 4 cups fresh California strawberries stemmed and halved
- 1 Tbsp chopped fresh mint
Couscous Pilaf (optional)
- 1 ⅓ cups couscous
- 1½ tsp olive oil
- 2 cups chicken stock
- Pinch saffron threads
- ½ tsp salt
- ⅔ cup currants
- ⅔ cup diced dried apricots
- ⅔ cup toasted slivered almonds
- ⅔ cup pistachios
Strawberry syrah glaze:
- In a small non-reactive saucepan, combine wine, sugar, star anise, vanilla, orange zest, pepper flakes and frozen strawberries.
- Simmer over low heat until reduced to 3/4 cup. Strain into clean saucepan.
- Mix cornstarch and 1 teaspoon water; whisk into wine mixture. Simmer just until thickened.
- Heat oven to 400°F.
- Season pork chops with salt and pepper.
- In ovenproof skillet, heat oil; sear pork chops on both sides.
- Transfer skillet to oven; bake chops about 15 minutes or until they are firm to the touch and register 145°F on an instant-read thermometer inserted into the middle of a chop.
- Gently heat fresh strawberries in syrah glaze.
- Mound couscous pilaf on a platter or 4 plates; sprinkle with mint.
- Plate pork chops next to couscous; spoon strawberries and glaze over and around pork chops.
- In medium skillet, sauté couscous in olive oil until golden; remove from heat.
- Heat chicken stock to a simmer with saffron threads and salt; pour over couscous.
- Cover and let stand about 10 minutes or until liquid is absorbed. Fluff couscous with a fork and gently mix in currants, diced dried apricots, toasted slivered almonds, and chopped pistachios.