Having just returned from holiday in Mexico, we fancied cooking a favourite from Supercook – Costillas a la Mexicana, which is Mexican pork chops.
Garlic is rubbed over the chops and they are refrigerated while the Salsa Mexicana is made. Chillies, tomatoes, onion and garlic are chopped and blended and salt added. The chops are pan-fried and the sauce is poured over at the end. We served with tortillas.
We tried a bottle of the excellent Ravenswood Zinfandel, but we quickly decided this didn’t work and switched to an Italian white – The Society’s Pinot Grigio 2014, from the Wine Society.
We detected a slight pineapple sweetness with flavours of tropical fruits and nectarines. A good wine and a good match with the pork.