Try an Iowa Dry Rosé with Apricot-Orange Grilled Pork Chops.

Tassel Ridge® Iowa St. Croix Rosé, a dry rosé with fruit notes and a slightly drying finish, pairs nicely with the apricot mixture brushed on these pork chops as they cook.

Tassel Ridge® Apricot-Orange Grilled Pork Chops


  • ½ cup apricot jam
  • cup small diced onion
  • 2 tsp minced garlic
  • 4 tsp balsamic vinegar
  • 2 Tbsp canola oil
  • tsp Dijon mustard
  • 2 tsp lemon juice
  • 2 Tbsp orange juice
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 4 thick-cut, bone-in pork chops


  1. Combine jam, onion, garlic, vinegar, oil, mustard, lemon juice, orange juice, salt, and pepper in large bowl. Mix well. Place chops in gallon zip bag. Pour about ⅔ of apricot mixture over pork. Refrigerate remaining mixture. Marinate chops in refrigerator for about 1 hour. Meanwhile, preheat grill to medium-high. Remove chops from apricot mixture. Discard mixture used to marinate chops. Place chops on grill. Brush with reserved apricot mixture. Cook about 5 minutes. Turn chops. Brush with apricot mixture. Cook 4 minutes. Turn chops, making sure to cross grill marks to make diamond pattern on chops. Brush with apricot mixture. Cook 2 minutes. Turn. Brush with apricot mixture. Cook 2 minutes, or until internal temperature against bone reaches 145°F. Remove from grill. Top with remaining apricot mixture. Serves 4.

    Serving Suggestion—Serve with rice and Asian style stir-fry vegetables.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa St. Croix Rosé

Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made entirely from St. Croix grapes grown in our Mahaska County, Iowa, vineyards, Iowa St. Croix Rosé pairs well with Asian stir-fry, Mexican dishes, and other spicy foods. Serve slightly chilled.