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  • Red Chard - rinsed and chopped
  • Granny Smith apples - peeled, cored and sliced
  • Chipolini onions - cleaned and halved
  • 2 oranges - seeded
  • 2 lemons - seeded
  • Sangria
  • coriander seeds
  • star anise
  • brandy
  • butter
  • smoked paprika
  • ginger - chopped
  • Epicurean Smoked Brown Sugar
  • chicken stock
  • Epicurean Cranberry Pear Balsamic Vinegar
  • Epicurean 25-year-old Balsamic Vinegar


  1. Sangria: Combine 1 Bottle of wine, 4 tablespoons of sugar, orange juice, lemon juice and rinds, brandy and sachet of anise and coriander. Allow to sit, preferably over night
  2. Brandy and Braised Apples and Onions: Peel core and slice apples into thick rings about an inch and a half.
  3. In a large saute pan heat some butter and quickly sear apple rings, add chopped ginger, 
  4. Epicurean Smoked Brown Sugar
  5. and brandy. Once alcohol boils out, add chicken stock and place pan in oven until liquid forms glaze.
  6. Clean and halve chiplinni onions. Quickly sear on pan and deglaze with brandy and chicken stock. Finish in oven until braising liquid reduces
  7. Pork Chops: Grind about a tablespoon of coriander seeds and 2 star anise (for about 3 chops, adjust accordingly) sift ground spices and combine with smoked paprika, salt and pepper and crust the chops with the spice.
  8. Sear chop on pan, deglaze with sangria and finish in 400 degree oven for about 20 minutes. (Fire this entree early) remove chop from pan, add 
  9. Epicurean Cranberry Pear Balsamic Vinegar
  10.  and 
  11. Epicurean 25-year-old Balsamic Vinegar.
  12.  Reduce into a glaze and mount with butter.
  13. Red Chard: Saute greens in butter and garlic, until wilted, salt and pepper to taste
Serves: 4

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm