Prime Pork Chop, Parsley, Garlic, Olive Oil, Sweet Potato, Butter, Salt, Pepper, Escarole, Parsnip, Vegetable Stock
How We Got Here:
The pork chops are from prime Berkshire pigs. We source locally and feel this is some of the best pork in the country. The pork is marinated in parsley, extra virgin olive oil, and garlic for 24 hours. The sweet potato puree starts with smoking sweet potatoes. This adds a subtle smokey flavor. To this we puree with butter and season with salt and pepper. The parsnips are roasted and then simmered in a parsnip stock. All the remaining ingredients are carefully prepped and packaged ready for you, the @Home Chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: Olema Chardonnay Reserve, Sonoma Country 2020 (Total Wine $20)
The flavor driver in this dish may very well be the sweet potato puree which provides a savory yet sweet complement to the flavor and texture of the pork chop. If it was pork chops alone, I would suggest a Beaujolais or Pinot Noir but the sweet potato has us pivot to a rich Chardonnay. Such a wine will stand up to the seared Brussel sprouts which will take on a slight caramelization so the body of the chardonnay will stand up to such roasting. You could still do a lighter red wine if you have one handy but I suggest you try Olema Chardonnay Reserve, Sonoma County, 2020 (Total Wine $20). The Olema team blends their wines from different sub-appellations to create a balanced wine that is greater than the sum of its parts. You will get citrus on the nose and the medium to full body provides a smooth palate experience with the touch of oak we need for the savory flavors of the dish.