What whites go with pork? It depends on the cut of meat, among other things. (Bill Hogan, Chicago Tribune / May 19, 2010)
This recipe from Jim Villas' "Pig: King of the Southern Table" calls for thick, center-cut pork chops. "Broil or grill them just until golden," Villas writes, noting the marinating and cooking times will be shorter with thinner chops.
2 tablespoons each: fresh lemon juice, soy sauce
1 tablespoon peanut oil
1 piece (1/2-inch long) ginger root, minced
1 clove garlic, minced
1 teaspoon minced fresh sage leaves
1/2 teaspoon freshly ground pepper
4 pork center-cut loin chops, about 1-inch thick
1 Whisk the juices, soy sauce, oil, ginger, garlic, sage and pepper in a bowl until blended. Arrange the chops in a glass baking dish. Pour the marinade over the top; marinate uncovered at room temperature, about 1 hour, turning the chops twice and spooning the marinade over the top.
2 Prepare a grill or heat broiler. Arrange the chops on the rack or in broiling pan. Grill or broil about 5 inches from heat until golden, about 8 minutes. Turn the chops; grill until golden brown but still moist inside, 8-9 minutes.
Nutrition information: Per serving: 247 calories, 50% of calories from fat, 13 g fat, 4 g saturated fat, 89 mg cholesterol, 2 g carbohydrates, 28 g protein, 388 mg sodium, 0 g fiber