Breaded Pork Chops: White, Red or Rosé Choices Abound

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…



* 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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Posted in Food and Wine Pairings/Recipes

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