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.