is the world's most highly acclaimed white wine grape and is planted in every country where there is a commitment to producing fine wine. Astute consumers around the globe eagerly seek out Chardonnay wines for their lush flavor complexities and crisp elegance. Grape growers value this noble vine for its ability to thrive in a multitude of climates. Winemakers appreciate its ability to respond favorably to a wide range of wine-making and cellaring techniques. This aristocratic grape is native to France where it is responsible for all the great white Burgundies, Chablis, Blanc de Blancs Champagne and much of the rest of genuine Champagne. It is one of the few white wines capable of improving with aging, and much of the flavor in some Chardonnays can be attributed to oak barrel aging. Year in and year out, Chardonnay is California's most successfully planted white grape varietal and produces America's premium dry white wine.

The wines vary depending on vineyard location and cellar treatment. They can be big, rich and buttery with intense flavor complexities or more modestly austere in an elegant style - or everything in between. Grape yields are invariably small for quality Chardonnay and oak barrel aging is expensive; hence, the wines tend to be pricey. Depending on the style, food recommendations are white-fleshed fish with light butter sauces, poultry, seafood, appetizers, veal, pork and light pasta dishes. The wines are always dry and are best served chilled, though not too cold.

Camille says… Pork Chops cooked in wine absorb the varietal flavor, along with the Dijon mustard, consomme and thyme used in the cooking. The sauce is finished with a little chutney for a sweet-tart flavor. Serve with rice, buttered green beans and a salad of lettuce and orange slices with a light vinaigrette.Top off dinner with vanilla ice cream drizzled with a favorite fruit liqueur.

Ingredients

4 pork chops, cut about 1-inch thick
1 tablespoon Canola oil
2/3 cups Chardonnay or similar dry white wine
2/3 cup consomme
2 teaspoons chopped fresh thyme or, 1/4 teaspoon crumbled, dried thyme
2 teaspoons Dijon mustard
1 tablespoon mango chutney
4 thyme sprigs
Salt and freshly ground black pepper to taste

Preparation

Trim excess fat from pork. Heat a few pieces of fat, together with oil, in large skillet over medium-high heat. Render fat-remove cracklings. Brown pork chops in hot fat on both sides, allowing 2 minutes to 3 minutes per side. Add wine, consomme and thyme; bring to boil, reduce heat to low. Cover and simmer about 1/2 hour, or until chops test done and are tender.
Remove about 1/4 cup of the sauce to a glass measuring cup. Stir in mustard and chutney, stir into sauce in pan. Heat another 1 to 2 minutes; cover and turn off heat. Let stand 7 to 8 munutes before serving.

Transfer to platter and keep warm. Garnish with thyme sprigs. Season with salt and pepper and serve.

Preparation time: about 10 - 12 minutes

Cooking time: about 45 minutes

Makes 4 servings.

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