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, you know I rather enjoyed it, especially these cumin-roasted pork chops. In the spirit of transparency, Markipedia did cook a few meals along the way, and it was really 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, which will affect this year’s harvest. Today, to show 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 both the food and wine were delicious.
Cumin-Roasted Pork Chops
- 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 grated
- 2 Bone-in Pork Chops about 1 1/2 inches thick
- 3 large Carrots
- 1/2 lb Brussels Sprouts
- 1/2 lb Broccolini
- 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.
- 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!
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