Pork Chop

Pork chop, caramelized cabbage wedges, and grilled corn. Wine: Château Vieux Maillet Pomerol 2009.

We got our first sweet corn of the season in our CSA box today, which is always welcome. I haven't made cabbage this way before, but I certainly will again. It was cooked sous vide with roasted garlic for four hours (it was just tender throughout without being soggy or falling apart anywhere) and finished with a butter sear. We last had this wine (same vintage) four and a half years ago, and we loved it then. It is still excellent, and it is interesting to see how it has developed.