Marinated Grilled Pork Chops

It’s been a sweltering heat wave the past two weeks and to be honest, cooking in a non-air conditioned kitchen when the temperature inside is 32c makes me less an enthusiastic cook. However one must eat so this dish was very easy to prepare and less to clean up afterward. Pork is an excellent source of protein, vitamin B2, B12 as well as a good source of riboflavin.

Serves 2
recipe adapted from Absolute Recipes
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2 butterfly pork loin chops
1 clove garlic, minced
1/4 cup steak sauce
1/2 cup beer

Mix garlic, beer and steak sauce together in a dish and add chops. Marinate no more than 2 hours. Grill for 8 or 10 minutes depending on thickness of pork.

The Culinary Chase’s Note: An easy marinade to whip together and the end result is a moist and delicious chop. Butterfly loin chops are boneless chops cut from the eye of the loin. Today’s pork is so lean that overcooking makes it tough.

By the Glass Tasting Note: I love the versatility of pork. It absorbs flavours so well and lends itself to a variety of preparations. It is a similar story when pairing it with wine. It can be paired with off-dry aromatic whites when seasoned with Asian spices but in this case where it is grilled, look to any number of medium to full-bodied red wines with lots of fruit character and mild or supple tannins or full-bodied white wines with some pronounced oak tones along with creamy textures such as “old-school” California Chardonnay. For this dish, I would opt for a Rioja Crianza or Reserva from Spain. If you have one with a little bottle age, you’ll find it will provide you with a wine with some oaky aromatics, cherry fruit and an absolutely silky texture.