There's something magical about the generosity of winemaker friends and the deep agricultural roots that bind our Sonoma County community together. When Songbird Parlor's neighbors in Glen Ellen rolled up with a keg of fresh grape must, still sweet with the promise of what it would become, we knew we had been gifted something special—a taste of the terroir that has defined this region for generations. Over the course of several hours, they slowly reduced that liquid gold in our largest pot, stirring patiently as it transformed from thin, bright juice into a glossy, concentrated cabernet saba.

As we celebrate Sonoma County Lavender Month, this recipe honors two pillars of our culinary and agricultural heritage: the legendary vineyards that have made our region famous worldwide, and the aromatic lavender fields that have quietly thrived here for decades.
 

INGREDIENTS

For the Pork Chops:

  • 4 bone-in pork chops (1-inch thick)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves

For the Lavender-Cherry-Cabernet Saba Gastrique:

  • 1/3 cup cabernet saba (or, most likely Italian saba from your grocery store)
  • 1/4 cup red wine vinegar
  • 2 tablespoons granulated sugar
  • 1 cup fresh cherries, pitted and halved (or 3/4 cup frozen, thawed)
  • 1 teaspoon dried culinary lavender (or 1 tablespoon fresh lavender buds)
  • 2 tablespoons unsalted butter
  • 1 shallot, finely minced
  • 1/4 teaspoon kosher salt
  • Pinch of freshly ground black pepper

INSTRUCTIONS

For the Pork Chops:

  1. Remove pork chops from the refrigerator 30 minutes before cooking to bring to room temperature.
  2. Preheat oven to 400°F (200°C).
  3. Pat pork chops dry and season both sides generously with salt, pepper, and thyme.
  4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  5. Sear pork chops for 3-4 minutes per side until golden brown.
  6. Transfer skillet to preheated oven and roast for 8-12 minutes, or until internal temperature reaches 145°F (63°C).
  7. Remove from oven and let rest for 5 minutes before serving.

Make the Saba Sauce:

  1. In a small saucepan, combine sugar and red wine vinegar over medium heat, stirring until sugar dissolves.
  2. Bring to a boil and cook without stirring for 3-4 minutes until the mixture turns a light amber color and reduces slightly.
  3. Add the minced shallot and cook for 1 minute until fragrant.
  4. Stir in the cabernet saba and lavender, then add the cherries.
  5. Simmer gently for 8-10 minutes, stirring occasionally, until cherries have softened and released their juices, and the sauce has thickened to coat the back of a spoon.
  6. Remove from heat and swirl in the butter until glossy and emulsified.
  7. Season with salt and pepper to taste. Strain out lavender if desired for a smoother sauce.

To Serve:
Slice pork chops if desired and arrange on plates. Spoon the warm lavender and cherry cabernet saba generously over and around the pork. Serve immediately.

Chef's Notes:

  • The saba sauce should have a beautiful balance of sweet, tart, and floral notes. Adjust the vinegar or saba to taste.
  • If fresh cherries aren't available, frozen work wonderfully—just be sure to thaw and drain them first.
  • The lavender should be subtle; start with less and add more if needed. Culinary lavender is milder than decorative varieties. Support local Sonoma County lavender farms by sourcing from producers like Matanzas Creek Winery, Lavender Bee Farm, or Sonoma Lavender.
  • This sauce is also exceptional with duck breast or lamb chops.
  • During Sonoma County Lavender Month, visit local farms to see how this heritage crop continues to thrive and contribute to our region's agricultural diversity.'