Monday, May 18, 2009

A Sublime Pairing

Yesterday, I enjoyed one of the best food and wine pairings in recent memory. I brined some boneless pork loin chops in a salt and brown sugar water mix for an hour. After patting them dry, I brushed the chops with olive oil, then coated the meat with a mix of cocoa powder, brown sugar, kosher salt and ancho chile powder. Grilled them for 15 minutes on medium heat and served them with grilled squash and cheesy potatoes. The wine? A 2005 Liar's Dice Zinfandel, courtesy of Murphy-Goode Winery in Sonoma. Perfection!!

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