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.
We visited Jamaica a few months ago and brought back with us some Island Spice Jerk Pork rub. The rub contains corn starch, crushed pepper, Jamaican pimento, garlic, onion, breadcrumbs, black pepper, salt, sugar, cumin and Jamaican scotch bonnet pepper.
We coated some pork chops in the rub, grilled them on the barbecue and served them with a mixed green salad.
We thought the pork was reasonably tasty, but didn’t think it was especially hot as indicated on the packet.
We paired the food with a bottle of Fetzer Crimson 2010, a medium-bodied Californian red blend from Tesco made from Zinfandel, Syrah, Cabernet Sauvignon, Durif and Petit Verdot. An enjoyable, easy drinking wine that delivered mixed red and black fruits, with a warm spiciness. It was a good match with the pork.
We had visitors and served a favourite stew from Supercook called Jarret de Boeuf en Daube. This is a beef and pork stew marinated in red wine. We opened a bottle of Gallo Five Oaks Cabernet Sauvignon 2010 from Tesco. This Californian red is medium-bodied with black fruit flavours. Whilst it was inoffensive, juicy and a match for the stew, it was not a particularly sophisticated wine.