With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.
A pickled rhubarb, orange and jalapeno relish is a fresh seasonal accent atop a grilled bone-in pork chop. A Sicilia DOC Nero d’Avola completes the meal with its balanced acidity and ripe fruit flavors.
Ingredients:
Directions:
To prepare the relish, cut the rhubarb into 2-3 inch batons. Bring the vinegar, salt, sugar and water to a boil in a small saucepan. Turn off the heat add the rhubarb. Let the rhubarb ‘pickle’ for 30-45 minutes, taking care to remove the rhubarb before it breaks down too much. Dice the rhubarb into a 1/4″ dice and add to a bowl. Add the orange zest, jalapeño and a pinch of salt and pepper to taste. Combine and set aside.
For the chops, preheat a gas or charcoal grill using the indirect method. Brush the chops with olive oil and season with salt and pepper, and grill the chops about 4 to 6 minutes a side, until the internal temperature is 140 degrees. Let rest for 5 minutes.
Serve the chops alongside the pickled rhubarb relish. Makes 2 servings.