CHEF ROBERT MANCUSO
PORK CHOPS W/ CHERRY
& TROPICAL FRUIT SALSA
Preparation time: 1 hour
Serves: 4 portions
INGREDIENTS
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4 Pork Chops, double cut 14 oz
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.5 cup ripe Papaya, cut into 1/2 inch pieces
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.5 cup ripe Mango, cut into 1/2 inch pieces
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.5 cup ripe Pineapple, cut into 1/2 inch pieces
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1 cup California Cherries, pitted
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1 Jalapeno Pepper, seeded and minced
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.25 cup Red Onion, cut into 1/4 inch pieces
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1 tbsp Fresh Cilantro, chopped
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1 tbsp Lime Zest, grated
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1 tbsp Fresh Lime Juice
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1 tbsp Coarse Salt
METHOD
1. In a medium bowl, combine all of the ingredients except the pork chop. This may be made 1 hour ahead, without adding papaya, and refrigerated. Add papaya just before serving.
2. Preheat oven to 350℉. Season pork chop with salt and pepper and grill over charcoal or sear in a frying pan over medium-high heat until brown on both sides.
3. Finish in a oven until an internal temperature of 138℉ is reached; allow to rest.
4. Serve on platters or plated topped with a heaping spoonful of cherry-tropical fruit salsa.
WINE PAIRING:
Chenin Blanc
It’s hard not to love Chenin Blanc. It is versatile in style and sweetness and has the ability to adapt to a wide variety of tastes. Chenin Blanc makes lithe, dry summer whites and sparkling wines. It also offers oak-aged styles with similar flavors to Chardonnay. All that to say, there really is a Chenin Blanc wine for every occasion.
Characteristics
Fruit: yellow apple, pear, bruised apple, passionfruit, persimmon, mandarin
Oak: buttered popcorn, butterscotch, lemon curd, nutmeg, meringue, marzipan
Acidity: medium-plus, to high acidity
Chenin Blanc is one of my favorite wines to pair with food, mainly because of its diversity and different style. The lees contact with this wine adds texture, complexity while preserving the freshness and varietal characteristics. The tropical fruit flavors and aromas in the wine blend perfectly with the salsa and the richness of the pork make the wine explode into the Perfect Pairing.
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