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Garlic Rosemary Pork Chops
For wine pairing you can go in a few directions. Pinot Noir comes to mind because Pinot and Pork go together like peas and carrots. But for this recipe I wanted to find something unexpected, which is why the suggested pairing is a wine that compliments pork without overpowering it. A Grenache-based wine from Southern Rhone has a bit of spice, but isn't too heavy and won't overpower the pork.
Ingredients:
- 4 ½-in thick pork chops - bone-in or 1-in thick boneless
- 3 TBSP olive oil -
- 3 garlic cloves - minced
- 2 TBSP chopped rosemary -
- Salt and Pepper -
Instructions:
Combine garlic, olive oil, rosemary, 1 TSP salt and ½ TSP pepper. Rub mixture over pork. Over medium heat sauteé chops 4-5 mins each side. Let stand 5 mins then serve.
