Pork Chops with Sticky Rice and Thai Green-Chile Sauce
- Recipe by Pino Maffeo
Because the Thai chile sauce here is deceptively fiery, its perfect wine partner is a cool white with a hint of spice-moderating sweetness, like a German Kabinett Riesling. ("Kabinett" is a designation of how ripe the grapes were when picked.) Two terrific choices, both from one of the Mosel's most famous vineyards, are the racy, lime-inflected 2004 Fritz Haag Brauneberger Juffer Kabinett or the softer, more orangey 2004 Schloss Lieser Brauneberger Juffer Kabinett.
Pork Chops with Sticky Rice and Thai Green-Chile Sauce
- Recipe by Pino Maffeo
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Pork Chops with Sticky Rice and Thai Green-Chile Sauce
I made this last night and it was really sublime-- one major change, though. I got pork chops that were about 1 1/4" thick so I followed Julia Child's advice on cooking thick ones and quickly browned them, then simmered slowly, checking the meat at the bone. Because they were thick, too, I marinated for 24 hours. They were really really tasty.
Posted by: aegis on August 28, 2007
- Published July 2006
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