Lots to think about here with the salty, savory flavor of the greens cooked with bacon, the sweetness of pork chops and the rich texture of the dish.
The food:
Pork chops with southern-style greens
Cook 2 strips of thick-cut bacon in a saucepan over medium-high heat until crisp, 5 minutes. Transfer to paper towels. Remove all but 2 tablespoons bacon fat. Add 1 medium chopped onion to pan; cook until soft and golden, 2 minutes. Stir in 1 bunch chopped turnip greens and 1 can (14 1/2 ounces) chicken broth. Cook until greens are soft, 5-10 minutes. Season with 1 teaspoon sugar plus hot pepper sauce and salt to taste. Heat 1 tablespoon oil in a skillet over medium heat. Season 4 pork chops with salt and pepper. Cook chops until browned and cooked through, 5 minutes per side. Serve chops with the greens, with bacon crumbled over. Makes: 4 servings
Recipe by Kristin Eddy.
The wines:
Pairings by sommelier Arthur Hon, beverage director of Sepia in Chicago, as told to Michael Austin:
• 2006 Maldonado Chardonnay Parr Vineyard, Sonoma County: Oaky, butterscotch-laden California chardonnays might be losing popularity, but in certain situations they can be pleasantly surprising. The salty and umami flavors of the greens cooked with bacon, and the natural sweetness of the pork chop, provide the perfect stage for an older vintage like this 2006. It is round and unctuous — a beautiful complement to caramelized pork and bacon bits.
• 2010 Aster Crianza, Ribera del Duero, Spain: The fatty and smoky greens cooked with bacon, a hint of heat from the hot pepper sauce, and the juicy pork chop all scream for a young tempranillo. This one has a slightly macerated berry component, refreshing acidity and just enough tannin to cut through the dish's rich texture. Also, the smoky-sweet tobacco and savory herbal notes that come so naturally with Spanish tempranillo will only make the dish more mouthwatering.
• NV Le Mesnil Grand Cru Blanc de Blancs Champagne: Champagne is the best all-purpose food and wine pairing that there is. With Champagne Le Mesnil, you are getting everything that makes an outstanding blanc de blancs — and at a value. This wine has just enough toasty brioche notes and a lingering, but not over-powering acidity, which will over-deliver with this dish.
About the Author
