As often as possible, we’ll add a new recipe that revolves around cooking with wine. We encourage you to drink a bit with what you’ve made.
Week 36 – Spicy Pork Chops with 2009 Mesa Pinot Noir (courtesy Riverbench Winery)
This rub is delicious on grilled pork chops, but also on other meats like flank steak. Serve with a dollup of chutney or tomato jam and you’ll thank us.
• 4 bone-in pork chops
• 4 tsp. olive oil
• 1 tsp. garlic powder
• 2 tsp. ground cumin
• 1 tsp. chile powder
• 1 tsp. salt
• 2 tsp. hot paprika
• ½ tsp. cinnamon
• ½ lemon
Preheat your grill, and rub each chop with the olive oil. Combine the spices to make your rub, and even distribute it over each chop.
Grill at medium-high heat about 4 minutes per side, or until cooked through.
Let rest 10 minutes, and then spritz each chop with a bit of lemon juice. Serve and enjoy!