Does Winter Make You Want to Eat?

So . . . Take a good look at the lovely lady above. Does she appear in a quandary? Does she appear as though she is pushing herself away from the table, yet, at the same time, has a longing look on her face outside this French café that's actually in Germany? Is she longing for a crème brulee, or for her lover who has left her behind? Granted, it's a mystery, but she could always blame her quandary on the weather.

And when it comes to weather, winter seems to be the premier eating season. There's nothing like a bowl of a hardy soup or stew, along with a slice (or several slices) of homemade bread, or a plate of spaghetti and meatballs to warm the cockles of your heart! If it isn't warming your cockles up enough, then do as the sign says, add more wine.

The holidays certainly initiate a timely kick-off to stuffing one's face. Add to that the myriad of football games that offer still more occasions to eat a bunch. Then, the noshing continues through the rest of the winter even as we watch Marie Osmond tell us all about how she has slimmed down. Good for Marie.

A good winter meal, and a favorite of my family's, is what I call, Pam's Pork Chops. These tasty chops can be ready in about 40 minutes. Serve them along with your choice of potato--a baked Idaho or Sweet Potato, home fries, smashed, parsley, or try a rice pilaf.

                                              Pam's Pork Chops

                                                         

1.  Pour yourself a glass of wine. I have some suggestions below.

2.  Preheat your oven to 375 degrees.

3. Use pork chops that are a thick cut, one to one and a half inches thick, bone in.

 Lightly rub both sides of chops with Penzey's Southwest seasoning. Let them set on the counter for about ten minutes. (You can use a seasoning of your own choosing. I've tried several different combinations and found I like Penzey's Southwest the best.)

4. Select a good searing skillet that is also ovenproof. Heat skillet at medium-high. Add one to two tablespoons of olive oil, swirl around bottom of pan.

5. Place chops in hot skillet and sear for two to three minutes on each side until nicely browned. (Adjust time and/or heat to more or less, dependent on personal taste.)

6. Remove chops from stove top and place in preheated oven for 25 minutes. Remove from oven and cover top of skillet with aluminum foil, allow to set covered on cool stove top about 10 minutes. This will allow juices to settle through the meat.

7. Plate up and serve with your choice of side(s).

                     
                        _____Wines_____

I believe a red wine is best with pork chops. But I'm also a believer you should drink whatever you like, and keep in mind that champagne goes with everything!

Here's a few vintages you might want to try:

Bogle Petite Sirah 2013 California

This is a full-bodied red. If you like Cabernet Sauvignon and Zinfandel, you may very well like a Petite Sirah; and I believe Bogle blends a good one. Since it isn't as popular as a Cab or a Zin, it might be more difficult to find. The Bogle averages about $10 - $11 a bottle, dependent on location.

Reserva Casillero del Diablo Carmenere

Concha Y Toro

Chile 2015

Carmenere has become THE grape/wine of Chile. It has a deep berry and spice flavor that accompanies a variety of foods, from winter time comfort foods to summer time barbecues. Or, just drink it solo. If you are a red wine lover and have never tried Carmenere, you are missing out. I happen to be quite fond of Casillero, but there are several other Carmeneres out there. Look in your wine vendor's South American section. About $10 per bottle average.

                                   

                                Happy Eating!