Wine and Brine: A White Burgundy & Grilled Pork Chops
"To brine or not to brine, I say brine”. Inspired by seeing fresh Florida corn in the grocery store and having just tasted a really nice white burgundy I was inspired to make this dish and pair this wine with it. After brining, there is only 30 minutes of prep and 10 minutes later you have a delicious meal paired with a great bottle of wine from Cork.
Domaine des Deux Roches, Saint-Veran, "Terres Noires" 2012
Winemakers Jean-Luc Terrier and Christian Collovray, recipients of Winemakers of the Year by the renowned Gault-Millau are amongst the elite producers of the Mâconnais. Known for their exemplary white Burgundies this wine is a great example. Vinified in stainless steel and age in stainless steel and Vosges and Allier oak they captured a pure expression of white burgundy. Delicate floral and mineral aromas with hints of subtle toasted oak lead to flavors of peach apricots, lime with flavors of apple lime and gentle oak, and minerality. Robert Parker said “In the chalky hills of southern Burgundy, "the best Saint Vérans are far superior to the majority of Pouilly Fuissés” This fine white from an outstanding domaine has a lively, apple like fruit freshness in perfect harmony withgentle oak. Wine Enthusiast awarded it 91 points and Editors' Choice. $27.99
Grilled Pork Chops
What you will need for the brine:
1/4 cup kosher salt
1/4 brown cup sugar
2 cups water
2 cups ice water
4 bone-in pork center-cut rib chops (1 inch thick and 8 ounces each)
2 tablespoons canola oil
For the rub:
2 tablespoons paprika,
1 teaspoon each garlic powder, onion powder,(very finely minced fresh garlic and onion can be used)
ground cumin and ground mustard
1 teaspoon coarsely ground pepper
1/2 teaspoon ground chipotle pepper
How to prepare it:
In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat.
Add 2 cups ice water to cool brine to room temperature. Place pork chops in a large resalable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours.
Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 4 servings.
Additional Rub options:
For Smoky Pork Rub: Prepare rub as directed, using smoked paprika in place of regular paprika.
For Spicy Pork Rub: Add 1/2 teaspoon cayenne pepper to rub mixture.
For Sweet Pork Rub: Add 3 tablespoons brown sugar to rub mixture.
I served this with fresh Florida sweet corn and sautéed baby spinach and mushrooms
Cheers, The Wine Guys