Tag Archives: Pork

Pork Chops with Sourdough Salsa and Beaujolais

I’m getting predictable; pork with Beaujolais in late summer should no longer be a surprise. But actually the point is to find out the things that go together and to stick with them. Anyone who really cares will continue to … Continue reading

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Pork Fillet stuffed with Prunes and a Claret

The dish is best known in the Loire and D has cooked variations on the theme for longer than she would want me to reveal. This kind of longevity is achieved only by classic combinations and that is what we … Continue reading

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Pork Chops with Red Peppers and Cote du Rhone

We began with a Sauvignon Blanc aperitif, a Concha y Toro, Corte Ignacio Ucuquer Sauvignon Blanc 2010 from the Rapel Valley in Chile. It is a ‘selected’ Sauvignon of 13.5% alcohol and cost £6.25 from the Wine Society (normally £7.50). … Continue reading

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Pork Fillet with Apples and a Fleurie

Chunks of pork fillet are fried quickly, a sauce is made in the same pan with cream and Calvados. Apples are sautéed and everything is served together and sprinkled with lots of parsley and tarragon.  D added some mange tout … Continue reading

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Pork Chops with Lentils and a Beaujolais

The lentils are the base of a salsa that is liberally dosed with lemon – a much lighter treatment than is associated with the word ‘lentils’ – and a good balance to the broad taste and fatty tendency of pork. … Continue reading

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Pork Chops with Red Peppers; a Sauvignon Kickoff and a Choice of Reds

We began by sipping some Leyda Garuma Vineyard, Sauvignon Blanc 2009 from Chile via the Wine Society. It is a single vineyard wine with huge, for Sauvignon, 14% alcohol, but much crisper than that might imply. The label says “Ripe … Continue reading

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Thai Pork Rissoles with Alsace Riesling

Good taste isn’t immediately associated with the word ‘rissoles’, but what’s wrong with a pork meatball as long as it’s properly made and served with the right accompaniments? This is an ‘Asian fusion’ take on something you really might find … Continue reading

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Pork Chops, Rhone and Gamay

The pork chop recipe involves a lot of creamy mustard sauce. The chops are accompanied by leeks, fresh from the garden, and new potatoes, parboiled, roasted and then crushed to soak up the sauce. Are you salivating yet? Pork generally … Continue reading

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Pork Chops in Mustard Sauce with Leeks and a Beaujolais

Leeks are probably my favourite vegetable, yet I only started to grow my own last year.  These are the first from our garden and what a treat. The light, onion taste, the residual crunch and the green colour all complement … Continue reading

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Pork Casserole with a Fruity Claret

The casserole combines pork and prunes with the late addition of spinach. D got the recipe from a magazine and insists that it has all the hallmarks of Sybil Kapoor’s authorship. We hadn’t tried it before, but it was really … Continue reading

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