Food & Wine Pairings

This elegant and guilt-free dip is effortless to make and can be served with a glass of crisp white wine for a casual evening gathering. Makes for an impressive pairing when coupled with Winexpert Classic Chilean Sauvignon Blanc.

Custom recipes for the 2011 Limited Editions created exclusively by Food Network host Anthony Sedlak. Download the full recipe book here.

Apple Cider Brined Thick-Cut BBQ Pork Chops

Serves 4 persons

THE WINE

California Petite Sirah/Zinfandel – February

THE FOOD

Apple Cider Brined Thick-Cut BBQ Pork Chops

ABOUT THE DISH

Brining meats has been common place amongst grilling aficionados and meat lovers alike since the get-go. This easy apple cider brine is a sure way to impart a light apple flavour and great caramelization on the grill outside of ensuring the juiciest pork chop you have ever eaten. The subtle fruit flavour in the pork is held in marriage with the undertones of ripe berries and a hint of oak in the California Petite Sirah/Zinfandel.

THE TIP

These extra juicy pork chops are perfectly paired with a simple green salad or insalata verde in Italian. Try tossing greens with lemon, extra virgin olive oil, grated parmigiano-reggiano, toasted pine nuts, minced shallot, a touch of salt and freshly cracked black pepper.

INGREDIENTS

• 4 cups organic apple cider
• ½ cup kosher salt
• ¼ cup white sugar
• 1 Tbsp whole mustard seeds
• 2 tbsp honey
• 2 tbsp freshly cracked black pepper
• 4 centre cut, bone in pork chops
• 1 tbsp olive oil
• Extra virgin olive oil as needed
• kosher salt and freshly cracked
• black pepper to taste
• 1-2 tsp butter

PROCEDURE

Combine all ingredients, excluding the pork chops, in a large sauce pot and bring to a simmer. Remove from the heat and refrigerate for 12 hours.

Place the pork chops into the brine and return to the fridge for 2 – 4 hours. Remove the pork chops and lightly pat dry with paper towel. Gently rub the pork chops with olive oil
and season lightly with kosher salt and freshly cracked black pepper.

Place the pork chops onto a preheated BBQ set to high. Grill for 2 – 3 minutes, and then turn the chops 45 degrees to achieve criss-crossed grill marks. Continue to
grill for 2 – 3 minutes.

Next, flip the chops, turn the heat to medium and close the lid of the BBQ. Cook the chops for 4 – 5 minutes, turn 45 degrees and continue to cook for 2 – 3 minutes to achieve medium-well doneness. Remove the chops from the grill and place onto a serving dish.

Rub the chops with the butter and allow them to rest for 5 minutes before serving.

LE 2011 – February Red from Maverick Video Group on Vimeo.

Recipe:

16 Boston Bibb or butter lettuce leaves
1 pound lean ground pork, beef, or chicken
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Directions:

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

(Recipe and Photo from allrecipes.com)

Host a backyard BBQ and pair it with our Selection International Australian Shiraz. Don’t forget the ribs!