Gremolata pork chops on creamy polenta with lemon ricotta sauce
Fortunately, our new association with Italy with www.3dwinesexperience.com also offers us the opportunity to indulge in some of her seemingly inexhaustible and tremendously diverse food culture.
This yummy Italian recipe combines creamy polenta with juicy pork smothered in tangy gremolata – a mix of lemon, garlic and herbs.
- 4 pork chops
- 1½ tbsp olive oil
- 200g ricotta
- Juice of ½ lemon
- 100g finely grated Parmesan
- 200g quick-cook polenta
- Large knob of butter
For the gremolata
- Grated zest of 2 lemons
- 2 large garlic cloves, finely chopped
- Large bunch fresh parsley, finely chopped
- 3 tbsp extra-virgin olive oil
Make the gremolata by mixing all the ingredients together in a bowl. Season, brush half over the pork chops and reserve the rest.
Heat the olive oil in a frying pan over a medium-high heat and fry the chops for 4-5 minutes each side until just cooked through. Remove and set aside to rest for 5 minutes.
Place the ricotta in a bowl and stir in the lemon juice, 20g of the Parmesan and season with salt and ground black pepper. Set aside.
Bring 800ml water to the boil in a medium saucepan. Slowly pour in the polenta and stir quickly. Bubble the polenta for a few minutes, stirring, until thickened. Remove the saucepan from the heat, fold in the butter and remaining Parmesan, then season well.
Spoon the polenta among plates, then top with the pork chops and some of the remaining gremolata. Stir the rest of the gremolata into the lemon ricotta sauce, and serve on the side.
Source: Lucy Williams, Delicious Magazine.
Suggested Wine Matches
This dish combines the richness of the pork and polenta with the fresh, zesty flavours of the gremolata. Both a white and a red should go well with this. Our Sancerre Cuvée Caillottes 2014 from the Riffaults has all the wonderful tang and freshness to really bounce off the citrusy gremolata. André Gruss’s beautifully crafted Riesling Les Prélats 2013 has the acidity and orchard fruit richness to match brilliantly with the pork chops and hold up to the rich, herb-like qualities of the gremolata too. Either way, you’ve got two beautifully made wines, both very different, but both able to cope with delicious Italian cuisine.
For the reds, I’d have no hesitation on recommending the utterly delicious Fleurie Vieilles Vignes from Domaine de la Madone. This is a dish that doesn’t need overpowering with big, oaky wines. Freshness and lightness of touch are key. Our Fleurie 2012 is showing lovely, delicate red fruit flavours with a touch of herb and pepper spice. Serve this a little fresh and you’ve got yourself a smashing combo. Otherwise, if it’s a very special occasion, then try our Gevrey-Chambertin En Songe 2012. It has pretty aromas of red berry fruit, cream and spice and delicious black cherry, raspberry and spice flavours that won’t overpower this dish.