Remember those commercials in which pork was described as “the other white meat”?
Allow us to refresh your memory.
What wine drinkers love about pork is that relatively simple preparations — i.e., those without elaborate sauces that mask the flavor of the meat — make it among the more versatile options for wine pairing.
The Breaded Pork Chops recipe that follows, for instance, works beautifully with a wide range of wines.
Among whites, Chardonnay, Pinot Grigio, Riesling, Chenin Blanc and even Sauvignon Blanc — a wine we normally recommend primarily with fish — would be inspired choices.
Among reds, Pinot Noir is the most obvious pairing partner, but do not dismiss the glory of a good Grenache.
And if you have one white-white lover and one red-wine lover in the household, you could always split the difference by opening a bottle of chilled rosé.
This recipe yields 6 servings — so you may need to open a couple of bottles…
BREADED PORK CHOPS
* 1 large egg
* ½ cup milk (2% suggested)
* 1½ cups saltine crackers, crushed
* 6 boneless pork loin chops, 1 inch thick
* ¼ cup canola oil
1. Combine egg and milk in a shallow bowl.
2. Place cracker crumbs in another shallow bowl.
3. Dip each pork chop in egg mixture and then coat with cracker crumbs.
4. Add oil to a large skillet, and cook chops for approximately 4½ minutes on each side (until thermometer reads 145 degrees F).
5. Let chops stand for 5-6 minutes prior to serving with mashed potatoes.
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