Pork Chops With Rhubarb-cherry Sauce
Pork Chops With Rhubarb-cherry Sauce might be just the main course you are searching for. One portion of this dish contains roughly 31g of protein, 11g of fat, and a total of 326 calories. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of balsamic vinegar, coarse salt and ground pepper, pork loin chops, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the rhubarb you could follow this main course with the Confession #66: I JUST tried rhubarb… Strawberry Rhubarb Crumbles as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
A to Z Chardonnay
The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.