center cut pork chops (bone in) w/ pinot noir....YUM!

[berettafan]

It's been nigh on impossible to keep up with the pm and email requests for more of my ultra-sophisticated food/wine reviews since my last installment. So i've decided that the people should get what they want......

Thin center-cut bone in pork chops sprinkled with salt/pepper and a dry italian herb mix (light to moderate, not a ton!) cooked to just done in a fry pan w/ butter. The taste was very good and very different from my usual Cavendar's Greek seasoning routine. I managed not to overcook them and this, for me, was an accomplishment.

Wine was Cartlidge & Browne Pinot Noir '06 at $13. To date i have had merlots, cabs, a zin and a zin mix but no Pinot Noir so i didn't know what to expect other than the guy at the wine store said it would be perfect for the chops. It is definitely a lighter wine than other reds i've had. virtually no 'heat' and very smooth or, at risk of being branded a nancy, silky on the palate. Very little finish. My wife, 'all wine tastes the same to me' actually called it 'tolerable'.

The chops had a 'delicate' flavor and the wine was perfect for them. That is, to me anyways, you got to enjoy both at the same time rather than tasting either pork or wine only.

I did try making a sauce in the pan after i removed the chops. i poured some of the wine in and stirred in beef broth (thought it was odd too but i swear i saw it somewhere on the net) and before it reduced much the flavor worked fairly nicely on the chops but once it had thickened a bit it was too beefy. i'll try again in a week or two.

Next bottle up is Les Grands Marechaux '05 which i believe is a heavy on the merlot mix from Bordeaux. Reading up on red wine i see lots of talk about '05 Bordeaux wines so i'm looking forward to see what this is all about. Not sure what to cook with it however.

Erik

[dhoward]

Next time, peel core and slice an apple into 1/8" slices deglace the pan with 1 c. white wine. Simmer the apples until tender. Remove the apple, turn up the heat a bit and reduce the wine to a sauce consistancy. Sprinkle with a touch of tarragon.

[berettafan]

Dan, forgive my ignorance but the sauce then is served over the apple slices and sprinkled with tarragon?

Dumb question but is this white wine sauce compatible with the pinot noir? i get the feeling it is but thought i'd ask anyways.

thanks!

[3.2 CAB]

Yuummmmm!!!

[dhoward]

I serve the sauce over the chops. Sprinkle a touch of tarragon over the chps. Apples on the side. I usually don't use any type of breading on chops anymore. Saute in a liitle butter to start, then when just still slightly pink, hold them vertically with some tongs to sear the fat on the edge. I like mine with a hint of pink in the middle. I always have an open bottle of some sort of dry white wine for cooking. Hasn't really mattered that much, because the wine is more of a flavored 'solvent' if you will, to clean the pan. It mostly picks up the flavor of the burnt pan scrapings.
If the sauce is too thin, I use a little cornstach in cold water as a thickener. Adds a nice 'gloss' as well as slight thickening, without changing the taste.

[Tobra]

Originally Posted by dhoward

Next time, peel core and slice an apple into 1/8" slices deglace the pan with 1 c. white wine. Simmer the apples until tender. Remove the apple, turn up the heat a bit and reduce the wine to a sauce consistancy. Sprinkle with a touch of tarragon.

yummy