Tonight’s dinner was 1 1/4 inch thick Porterhouse-style pork chops from Beeler Farms in Iowa (we get them from La Montanita Co-Op here), dry-rubbed with onion powder, onion pepper, and dried orange peel. Just before putting them on our Weber Summit gas grille, I added a little blood orange olive oil. I cooked them on the first side for three minutes, a minute and a half, turn 90deg to get perpendicular grill marks; then over for three more minutes; then reduce the heat and finish to medium rare, ten or so minutes. I then de-glazed the holding platter with Bual Madeira and some added SI Fines Herbes. The reduced mixture was poured over the chops with some more Fines Herbes and Fine Sea salt.
The corn was boiled in sugared water for four minutes, drained, returned to the pan with butter, freshly ground Tellicherry black pepper, and coarse sea salt.
All was enjoyed with a 2005 Domaine Chandon de Brailles 1er Cru Pernand-Vergelesses ‘Ile des Vergelesses’ - dark ruby in color; rich nose and flavors of complex, spicy red & dark fruit; good mid-palate with adequate acidity, rich complex fruit, and some soft tannins before and after the food; and a good complex fruit finish, slightly shortened by the tannins,
Then for dessert we had Brie de Meaux and Affinois Goat Brie with a rich 1999 La Tour Blanche Sauternes. They were a great combination.