Pork Chops and Rosemary Truffle Sauce to Pair with Alsace Grand Cru Riesling
November 05, 2018
- 2 tbsp. extra virgin olive oil
- 4 bone-in pork chops (each about 1" thick)
- 3 med. shallots, chopped
- 12 oz. cremini mushrooms, thinly sliced
- 1/2 tsp. chopped fresh rosemary
- 2/3 c. half-and-half
- 2 tbsp. truffle butter
- In 12-inch skillet, heat oil on medium-high until hot but not smoking. Season pork chops all over with 1/2 teaspoon each salt and pepper. Cook pork chops 6 minutes or until browned on both sides, turning over once; transfer to large plate. Reduce heat to medium and pour off excess fat in skillet. To skillet, add shallots, mushrooms, rosemary and 1/8 teaspoon salt. Cook 5 minutes, stirring.
- Stir in half-and-half and butter. Nestle pork in sauce. Simmer 4 to 6 minutes or until pork is cooked through (145°F).
Recipe from: Good Housekeeping
Photo by: Mike Garten
Wine Pairing - Alsace Riesling
Among Alsace’s noble varieties, Riesling is the indisputable king. Elegant and dry, its aromas range from delicate fruit such as lemon, grapefruit, peach and pear to richer expressions such as stewed fruits, flowers and spices. Rieslings from Alsace have abundant freshness, opulence and a rich mid-palate, yet, their racy acidity keeps them exceptionally well-balanced.
Riesling pairs very well with goat cheeses, charcuterie, seafood, poultry and pork dishes, and most Asian cuisines. It is also known as the “quintessential Thanksgiving wine,” due to its extremely food-friendly character.