Wine Pairing with Cumin-Roasted Pork Chops

What’s for dinner? It is a question I have asked myself daily for the past 400 days. Yes, I have cooked every meal since mid-March 2020 at home. No restaurants, no take-out, nothing. But, if you know me, I enjoyed it, especially these cumin-roasted pork chops. In the spirit of transparency, Markipedia cooked a few meals along the way, which was appreciated on busy workdays. Read more about that here.

As you know from Susan’s spring (2021) articles (“A Perfect Storm Hits the Southern Rhône Valley” and “Fear and Angst in the Vines in Provence”), the South of France — and the entire country of France — was really hit hard by frosts. In these two regions, one night of sub-freezing temperatures severely affected the vines, affecting this year’s harvest. Today, to show the support of vintners from the Southern Rhône Valley, I am pairing my meal with a Côtes du Rhône from Domaine Guy Mousset. It wasn’t a perfect wine pairing, but the food and wine were delicious.

Cumin-Roasted Pork Chops

David Scott Allen | Cocoa & Lavender

Pork chops are a simple homestyle dish that's filling, delicious, and one way to impress! Cumin gives these 'chops a "je ne sais quoi" that pairs perfectly with roasted, coloured veggies!

Print Recipe Pin Recipe

Prep Time 12 hours hrs

Cook Time 30 minutes mins

Total Time 12 hours hrs 30 minutes mins

Course Main Course, Main Dish

Cuisine French

Servings 2 hearty portions

Ingredients

  

1x2x3x

• 1/2 tbsp dark brown sugar
• 1 tsp kosher salt
• 1 tsp Whole Cumin Seeds
• ½ tsp ground cumin
• ½ tsp freshly ground black pepper more as needed
• ¼ tsp Crushed Red-Pepper Flakes or to taste
• 1 small shallot(s) grated
• 2 pork chops bone-in, about 1 1/2 inches thick
• 3 large carrots
• 1/2 lb Brussels Sprouts
• 1/2 lb Broccolini

Instructions

 

Pork Chops

• In the morning, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red pepper flakes, and grated shallot in a small bowl until the mixture resembles wet sand.
• Smear mixture all over pork, place the chops on a plate, cover, and refrigerate for 8 - 12 hours. Bring them to room temperature about 30 minutes before cooking.
• Heat oven to 450°F. Place the pork on a rimmed baking sheet and place it in the oven. Roast pork chops for 15 minutes, then flip them and continue roasting until the pork is cooked through about 5 to 10 minutes more. Let pork rest 5 minutes before serving.

Roasted Veggies:

• Quarter the carrots lengthwise, halve the brussels sprouts, and leave the broccolini as-is. Toss them with olive oil, salt and pepper, and add them to the roasting pan from the beginning. When you flip the pork chops, stir the vegetables.
• Remove the veggies from the oven just before serving the pork. Plate the meat and vegetables and enjoy!

Keyword Cumin, Pork, Pork Chops, Roasted Vegetables

Tried this recipe?Let us know how it was!

More Recipes with Pork

BBQ Pork Chops with Sauce Verte

The sauce is a cross between the Argentinian chimichurri and an Italian ‘salsa verde’. Ben’s version is hand-chopped, so has lots of texture and isn’t too liquid or smooth. This recipe is for a big batch of sauce verte – as it’s a great sauce with all barbecued food!

Check out this recipe

Pork Tenderloin in Marsala Sauce

Tender pork medallions and mushrooms in a light and lovely Marsala sauce.

Check out this recipe

Pork Chops Gratinée

This main dish is easy to make. It may quickly become your "go-to" comfort food.

Check out this recipe

Pork Tenderloin en Croûte with Porcini Demiglace

Although there are a few steps to this recipe, it's a terrific "Sunday" kitchen project with a wonderfully delicious finish. If you are short on time, see the notes below.

Check out this recipe

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!