Pairs with Merlot

Servings: 4; Total Cook Time: 50 minutes



  • 4 thin-cut bone-in pork chops
  • 1 tablespoon olive oil
  • 3/4 teaspoon crushed dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper



  • 4 teaspoons unsalted butter
  • 1 garlic clove
  • 1/2 teaspoon crushed dried rosemary



  1. 30 minutes prior to cooking, take the pork chops out of the fridge and place them on a plate. This will help to even out the temperature of the pork chops and allow for more even cooking.
  2. In a small bowl, make the garlic butter! Combine all three ingredients (butter, garlic, and rosemary) and let it sit.
  3. In a small bowl, whisk together the rosemary, sage, paprika, salt and pepper, and olive oil.
  4. Pour the mixture evenly over the pork chops and massage to coat.
  5. Heat a large skillet over medium-high heat with 1 teaspoon of olive oil, or lightly coat with cooking spray.
  6. Cook the pork chops for 3 minutes on each side, or until it is cooked through to 165 degrees F.
  7. Plate the pork chops and top them off with 1 teaspoon of garlic butter.


We suggest serving a side of steamed asparagus to complete this delicious pairing.


The rounded textures and complex flavors of the 2020 Merlot pair well with herbed pork chops. As a medium body wine, the leaner pork seems just right.