Robert Sinskey Vineyards

• 2 ½ pound standing rib roast chop, 1 bone, 2 ¼-inches-thick
• 2 tablespoons extra virgin olive oil
• Salt
• Freshly ground black pepper
• ¼ cup coarsely ground fresh breadcrumbs
• 3 tablespoons shredded Reggiano Parmesan
• 2 anchovy filets, minced
• ¼ teaspoon minced lemon zest, no white pith
• 1 tablespoon chopped capers
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped flat leaf parsley

1. Remove the chop from the refrigerator 30 minutes before cooking. Rub with extra virgin olive oil and season it well with salt and pepper. Place the chop on a plate while you mix the breadcrumbs.
2. Preheat the oven to 375 degrees F.
3. In a small bowl, mix together the breadcrumbs through the parsley. Season with a few grinds of pepper and a bit of salt if necessary.
4. Heat a large sauté pan over medium high heat and add the chop. Brown 5 minutes on each side, draining the fat from the pan as it accumulates. After browning the second side, turn the chop over and top with the breadcrumb mixture, patting it over the chop evenly.
5. Place the pan in the preheated oven and roast the chop for 20 to 25 minutes for medium rare. Remove the chop from the pan and let it rest for 15 minutes before slicing. Serve with the Potato Mushroom gratin or the side of your choice.

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