SPICY SMOTHERED PORK
SPICY SMOTHERED PORK
BY BILL ST. JOHN
When iced tea gave way to wine for “ladies’ luncheons” oh so many years ago, no one could understand why the then-ubiquitous California chardonnay wasn’t tasty alongside the (still ubiquitous) midday salad and its vinaigrette dressing. It was the acidity in the dressing – and the lack of it in the wine. Acid in food requires acid in wine; the two play off each other and, strange but true, soften one another. This recipe is fairly far along the acid axis (vinegar, tomatoes) and whether you choose a light red or a stout white, make sure either has a solid spine of acidity too.
HERE’S WHAT YOU’LL NEED
• olive oil
• 1 small onion, sliced
• 3 cloves garlic, minced
• 4 boneless pork chops
• sweet or spicy paprika
• chile pepper flakes
• sherry or red wine vinegar
• one 15-ounce can stewed tomatoes
HERE’S WHAT YOU do
Heat 1 tablespoon olive oil in large heavy skillet over high heat; add 1 small onion, sliced. Stir-fry until wilted, 3 minutes. Add 3 cloves minced garlic; stir-fry 1 minute. Transfer onion and garlic to a plate. Salt 4 boneless pork chops. Add to the skillet; brown, 3 minutes per side. Remove pork to a plate. Reduce heat to medium; add 3 tablespoons either spicy or sweet paprika and 1/4 teaspoon chile pepper flakes to skillet. Stir in the reserved onions and garlic; cook 2 minutes. Add 2 tablespoons sherry or red wine vinegar; cook, stirring, 1 minute. Stir in one 15-ounce can stewed tomatoes. Cover; cook 3 minutes. Return pork to pan; cover with sauce. Cook until pork is no longer pink in center, 5 minutes.
And the wines
Château Maison Neuve Clotilde
Fresh blackberries on the nose with a few hints of baking spice. Very modern in style, notes of vanilla, plum and red berries. Very well balanced with soft tannins. Great everyday Merlot-dominant Bordeaux blend.
Boyal Cabernet Sauvignon
This wine is a no-brainer: ripe fruit, appealing label and unbeatable value for the price. Rich aroma and medium body with velvety finish. The ultimate crowd pleaser.
2017 Château Allegret Entre-Deaux-Mers Bordeaux
Blended from Sauvignon Blanc and Semillon, Chateau Allégret has created one of the best expressions of the Entre-Deux-Mers region. Apple and apricot flavors with a touch of bright grapefruit give this wine a ripe freshness and well-balanced acidity. Bone dry, crisp, firm quality, lots of minerality, and a long satisfying finish.