by Robert Giles

While traditional pan-fried and grilled pork chops will always be a favorite; my lighter version can be just as fantastic.

The deep flavor of a well-seasoned breading will perfectly complement a juicy pork chop. And with the right side dishes and a well-made sauce, you’ve got the makings of an amazing meal.

When pairing wine with this dish I tend to stick with white wines. You want to make sure that the wine is complementing the lightness of the dish and not trying to overpower it.

If you do pair with a red wine look to Grochau Cellars Commuter Cuvee Pinot Noir. Its tart cherry notes and hints of baking spices will accentuate the herbs in the breading.

For a chardonnay, I look to Ron Rubin Russian River Chardonnay. This wine shows soft and creamy notes of apple with a light dried pineapple note. The almond and oak flavors round out this wine and will pair well with the light sauce on these pork chops.

My go to wine, and the one I use to make this sauce, is Joseph Mellot Sincérite. The strong acidity combined with the notes of lemon and passion fruit give a light airiness to this pairing. Refreshing and aromatic, this is a fantastic wine for this or any warmer weather meal.

When you try this Weeknight Special recipe you will be surprised at how easy it all comes together. It takes just a little time to get ready, so you can enjoy cooking and catching up with family after a long day. Cheers!

• 1 small shallot, finely diced
• 1 ½ tsp capers, roughly chopped
• ½ cup fresh parsley, chopped
• 2 thick-cut boneless pork chops
• 1 cup panko bread crumbs
• 1 large egg
• ½ tsp dried thyme
• ½ tsp dried basil
• ½ tsp dried parsley
• ¼ tsp nutmeg
• ½ tsp smoked paprika
• 1 cup of flour
• ¼ cup dry white wine
• 1 cup of water

DIRECTIONS

1. Trim the pork chops of any excess fat and pound out to ¼ inch thickness. Season both sides with salt and pepper.
2. Create your breading station. In one flat container place the flour and in another place the egg and beat with a fork. In a third container combine the panko, thyme, basil, dried parsley, nutmeg, and smoked paprika.
3. In a medium skillet place enough vegetable oil to cover the bottom of the pan and heat on medium to high heat until simmering. You can test if the oil is hot enough by dropping a little bit of flour in it to see if it bubbles.
4. Once the oil is ready, dip your pork chop in the flour making sure it is evenly coated. Next, drip into the egg making sure that it is well covered. Finally, coat the pork chop in the panko mixture and shake off any excess.
5. Fry the pork chops for 1 ½ minutes on each side until golden brown and cooked through. Set aside in a warm oven to maintain temperature.
6. Reserve about 2 tbsp. of the oil and quickly sauté the shallots and onion before adding 2 tsp of flour. Add the white wine and combine it with the flour. Let it cook for just a minute, then add the cup of water.
7. Bring the sauce to a simmer and then add half of the fresh parsley. Season with salt and pepper to taste.
8. Serve the pork chops with a light topping of the sauce and garnish with fresh parsley.