Preparations are as follows:
1-2nd:Bone-in Duroc pork chop seasoned and grilled with a side of roasted fingerling potatoes and grilled broccolini topped with an apple demi
7-9th:Bone-in Duroc pork loin cut then seasoned and pan seared with saffron rice, pan fried zucchini, and a Dijon mustard cream sauce.
14-16th: Double-cut Duroc pork chop grilled to perfection with oven roasted blackened potatoes, grilled asparagus and a mango chutney
21-23rd: Asian style, double-cut Duroc pork chop seared with sweet soy accompanied by steamed rice and fried green beans drizzled with a sweet and sour glaze.
28-30th: Grilled bone-in Duroc pork chop with garlic oven roasted red potatoes, sauteed fresh peas and coasted with a Cajun cream sauce.
For reservations call 951-676-8231 option 4 or under Restaurant Reservations on our website of www.falknerwinery.com.