Spring Wines from William Chris Vineyards; Picnic

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Prior to their partnership, both Bill and Chris had numerous years of experience growing grapes in Texas. Since the two established the William Chris Vineyards brand, a beautiful story continues to be written. Not only driven by the passion of our founders but also the community they continue to build as the business grows. Our vineyard partners, winemakers, and team members make Bill and Chris's vision a reality.

2'' Bone-in Pork Chops

Posted by WCV Culinary Team on May 1, 2020

Extend your wine tasting afternoon into a date night with an original recipe from our Executive Chef Josh Tye, along with a tin of Jaquez Wine Port Salt, which is made from our Jacquez wine and is featured as the finishing ingredient in this recipe!


  • Brine (see below)
  • Jacquez Port Wine Salt
  • DIY Steak & Chop blend (equal parts dried garlic, salt, pepper)
  • 2-inch bone-in pork chops
  • 2 tbsp dijon mustard
  • 2 tbsp butter


  • 1 gallon water
  • 1 cup brown sugar
  • 1 tsp red pepper flakes
  • 1 cup salt
  • 2 cups of ice to cool
  • 4 cloves smashed garlic

Brine Directions:

  • Add all brine ingredients except for ice into a 4 qt sauce pan and heat only until salt dissolves.
  • Add ice to chill and place pork in brine for 2-3 hrs at room temp or 6 hrs in the fridge.

Cooking Directions:

  • Preheat oven to 300 °F (148.89 °C)
  • Remove pork from brine, pat dry and rub outside of pork with dijon mustard, and DIY Steak & Chop blend.
  • Grill over medium heat for 7 minutes each side (instructions on video, available at williamchriswines.com/blog).
  • Finish in oven at 300° until instant read thermometer reads 145 °F.
  • Top with 1 tbsp butter.
  • Let rest 10 minutes covered before cutting or serving.
  • Finish with Jacquez Port Wine Salt.

Video of recipe: 


Topics: Wines, Cooking