Fried Pork Chop Recipes

Fried Pork Chop Recipes

Let’s begin with fried pork chops. In this case, fried is meaning breaded and fried. Here you aren’t pairing the wine with the meat so much as you’re pairing the wine with the preparation. Deep frying generally means that the meat will be somewhat greasy, and grease needs acid to make a pairing work. Grease and fat have a natural tendency to reduce the impression of acidity in a wine, so you should always look for wine with an extra kick of acidity when pairing with fried foods. For whites, this means wines like dry Chenin Blanc and Riesling, both of which can be high in acidity but have flavors that are intense enough to stand up to the fried pork chops. 

Keep acidity in mind when pairing red wines with fried pork chops as well, but remember that  tannins can help battle the greasiness factor, too. A lighter, fruity style of red wine like Grenache can be a good match, as can a young Tempranillo or Barbera. A more robust red wine’s flavors can obscure the flavors of the pork, while significant tannins can dry the mouth and leave less saliva to help wash away the pork’s sweet fat. One adventuresome option is a sparkling red wine like Lambrusco or sparkling Shiraz from Australia, from which scrubbing bubbles can help to cleanse the mouth.


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