Pork and Cabernet? Oh yes! The herbaceous spices and earthy mushroom powder in the rub bring a flavor profile bold enough to stand up to the Priest Ranch Cabernet Sauvignon, while still complementing the lean pork chops. Add some char from the grill and you’ll be in hog heaven!
Mediterranean Spiced Pork Chops
Crafted by Dan Solomon
Great for Dinner
Recommended Wine Pairing
Ingredients
- Double-cut, bone-in Pork Chops, as desired
- Extra virgin olive oil, as needed
- KPR Mediterranean dry rub, as needed
Directions
- Set grill to medium-high heat.
- Take as many pork chops as you like, rub them lightly with olive oil, and season generously with spice rub.
- When the grill grates are hot and ready, season them lightly with an oiled rag (this helps prevent the meat from sticking).
- Place the pork chops on the grill and sear for 3-5 minutes, then flip and repeat.
- Once seared, move the pork chops to a cooler part of the grill and allow them to finish cooking for another 3-5 minutes. (Check the temperature with a probe thermometer. 135F is a nice medium, but feel free to cook to your desired temperature*.)
- Once cooked, allow pork to rest for 5-10 minutes before serving with a bottle of Priest Ranch Cabernet Sauvignon.
*The USDA recommends a 145°F minimum internal temperature, but anything over this will become overcooked and dry.
