Pork Chop

Pork chop with pistachio aillade, sautéed spinach, pickled radishes and beets, and Carr’s crackers. Wine: Santos Lima Colossal Reserva 2015.

My favorite way to serve thick pork loin chops is with this pistachio aillade (I’ll put the link for the recipe below for the curious). We’ve had a couple bottles of this particular wine a couple years ago and rather liked it, but I’m afraid it may be a bit past peak now (good, but not great).

https://www.davidlebovitz.com/pistachio-aillade-sauce-french-recipe/