11 Piños Bobal Old Vines and Pork Chops Anyone?
I’ve come to realize that I have a thing for Spanish wines. Whether I’m perusing at a local wine boutique, trying the different varietals at a wine festival, or grabbing a bottle featured right here in our club, I’ll always give a wine from Spain a little more attention. But when I see an old vines wine from Spain, it’s an automatic no-brainer for me. I’ve come to love the robust and full bodied flavor that a wine incorporating old vines produces, and I’d like to share with you a great recipe idea that pairs perfectly with this month’s 2010 11 Piños Bobal Old Vines from Spain. Pork Chops anyone?
Savory Marinated Pork Chops
1 cup olive oil pinch of red pepper flakes
2/3 cup wine vinegar 2 1/2 tsp. kosher salt
2 Tbl. lemon juice 1 1/4 tsp. black pepper
2 cloves garlic – chopped 1 jalapeno pepper
2 shallots – minced 1 cup Italian Parsley
1 tsp. oregano
In a food processor, combine the olive oil, lemon juice, vinegar, garlic, shallots, oregano, parsley, jalapeno, and crushed red pepper. Pulse until well blended but not pureed. Add 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper. Remove 1 cup of the sauce from the processor and transfer to a non-metal bowl, cover and refrigerate.
Season the pork chops on both sides with the remaining 2 teaspoons of the kosher salt and the remaining teaspoon of the black pepper and place in a large, zip-loc storage bag. Add the remaining sauce from the processor. Seal bag and refrigerate the pork chops for 2 hours (turning frequently).
Remove pork chops and reserved sauce from the refrigerator and let them come to room temperature for 20-30 minutes. Brush the remaining sauce off the chops (discard that sauce) and set the chops over the hot grill or grill pan. Cook for 8 to 10 minutes on the first side. Turn the chops over and continue to cook until they are done, another 8 to 10 minutes. Serve with the reserved sauce over top and of course, enjoy!
Posted in Recipes and Pairings
- January 14, 2012
- by Kristina Manning