A lot of chefs, wine aficionados and culinary connoisseurs these days are irrevocably trapped in the illusion of wine pairing rules, stating that you always want to serve white wine with “the other white meat,” namely pork.
So while the world has had some very sweet, light and breezy recipes shove down their gullet over the past decade, the truth is, if you have a truly premium quality cut of pork and a boutique quality, artisan style, small production red wine, particularly from the central California coast, you are in for a very intoxicatingly mysterious and delicious, deep and complex layered flavor experience that you will relish with fond memories for years and years to come.
There are some literally awe inspiring California wineries in the Paso Robles and Santa Barbara regions that offer up some top notch, pristine quality Cabernet, Pinot Noir, Syrah, Merlot and Bordeaux wines that will blow your taste bus right off of your tongue with a sophisticated flavorful experience that will change everything that you know and have been taught about white wine with white meats.
It’s all a matter of the quality of the pork, the wine and willingness to take the time to properly marinate the meat and slow cook it on the grill to perfection. Check out this recipe to se precisely what I’m talking about.
Red Wine Marinated Pork Chops Grilled To Perfection
1 cup red wine (your choice: Cabernet, Pinot Noir, Syrah, Merlot and Bordeaux)
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon olive oil
½ inch long piece of minced ginger root
1 clove minced garlic
1 teaspoon minced fresh sage leaves
1/2 teaspoon freshly ground pepper
4 gourmet cut pork chops, about 1-inch thick
Vigorously whisk up the wine soy sauce, oil, ginger, garlic, sage and pepper in a bowl until well blended.
Place the pork chops in a glass baking dish and pour the marinade over the top of the chops.
Allow the chops to marinate in the refrigerator for 2 to 3 hours, turning the chops at least 2 times while marinating and being sure to spoon the marinade back over the chops when they are turned.
Prepare a grill for a medium heat.
Make sure that the grill is at 5 to 6 inches above the flame and coals.
Place the chops on the grill for approximately 8 to 10 minutes, until they are a golden brown on the flame / heat side and then turn the chops over and repeat for another 8 to 10 minutes, until golden brown, yet when you stick a fork in, still moist inside.
When you have achieved your particular preference in “done-ness” pull the chops off of the grill and allow then to sit for a moment to cool, then serve with some slightly chilled red wine and enjoy the fireworks that go off in your mouth!
Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock
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