As my friends and family know, my wine journey started with Pinot Noir and to this day it remains my favorite grape. I love celebrating International Pinot Noir Day each year in August. This year, I created a special recipe, my Grilled Pork Chop & Cherry Salsa, which is simple to prepare as well as fresh and seasonal. I use local, organic pork chops which really make a difference given the simplicity of the recipe The salsa combines fresh cherries, crisp Persian cucumber, sweet red onion, and fresh herbs. But it is the addition of the sauce that gives the salsa its unique flavor.
For the pairing, I selected a Pinot Noir from the Willamette Valley in Oregon but you could pair this dish with any fruit-forward Pinot. Look for a wine that has notes of dark fruit, earthiness, and a hint of spice. It is the perfect, late-Summer weekday pairing! To learn more about Pinot Noir wines, check out my Pinot Noir Pairing Page.
Pork Chop & Cherry Salsa
Ingredients
- 2 1-inch thick, bone-in pork chops
- 1 tablespoon Herbs de Provence
- 1 cup fresh cherries, pitted and chopped
- ½ cup Persian cucumber, chopped
- 1 tablespoon finely chopped red onion
- Zest and juice of ½ lime
- 1 tablespoon pure maple syrup
- ¼ teaspoon Sriracha
- ½ tablespoon chopped fresh chives
- ½ tablespoon chopped fresh tarragon
- Kosher salt and freshly ground black pepper to taste
Directions
- Step 1 Season the pork chops with the Herbs de Provence and drizzle with extra virgin olive. Marinate at room temperature for 30 minutes. Season with salt and pepper.
- Step 2 To make the cherry salsa, combine the cherries, cucumber, and red onion in a small bowl. Whisk together the lime zest & juice, maple syrup, and Sriracha in a separate bowl. Combine with the cherry mixture and add the chives and tarragon. Season with salt. Set aside.
- Step 3 Pre-heat grill to high heat on one side and low heat on the other side. Grill the pork chops for approximately 2-3 minutes per side on high heat. Move the pork chops to low heat and grill another 2-3 minutes per side depending on the thickness of the meat.
- Step 4 Serve with the Cherry Salsa, a side of Coconut Jasmine Rice and your favorite Pinot Noir!
