Rosemary and Garlic Pork Chops

A garlic press, with pressed garlic.
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Serves 4

INGREDIENTS 4 ½-in thick pork chops w/ bone or 1-in thick boneless 3 TBSP olive oil 3 garlic cloves, minced 2 TSP chopped rosemary Salt and Pepper

Combine garlic, olive oil, rosemary, 1 TSP salt and ½ TSP pepper. Rub mixture over pork.

Over medium heat sauteé chops 4-5 mins each side. Let stand 5 mins then serve.

My favorite wine pairing with this recipe is the Spann Vineyards MoZin.  There's so much flavor with the rosemary and garlic that a wine like Pinot Noir might not stand up.  The MoZin is about 14.5% ALC so it won't overpower the pork, yet provides enough backbone and balance.

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