Please help season my pork braise ????
I have to use up some produce tonight.
I'm going to braise boneless pork loin chops in white wine (a Viognier I have to finish), celery, a little onion, Swiss chard, carrots, zucchini.
Between the wine and the celery, I'm not sure which way to go with seasonings.
Keep it simple--such as just S&P and thyme, bay, maybe a little Cayenne? Would something like curry or turmeric conflict with the wine? Fennel seeds and a little clove?
Or I have oranges, so I could go in that direction.
Not sure what to pair with the celery, but I have tons of it and don't want it to go bad.
Thanks if you can help.
I like the fennel-orange combo, you could juice the oranges out and use a strip (or two) of peel as well. These are wonderful flavors with pork and I think they work with the Viognier as well. I would definitely add a bay leaf or two, depending on the amount of braising liquid. Brown the chops well first.
I assume you're doing the veg separate?- maybe a simple quick saute in olive oil with thyme. I'd add the onion to the chops, though.
And salt and pepper for all, of course.
Oooh, I didn't even think of doing the fennel and orange together, but you're right, bushwick. I like them together, too. I wasn't sure about any of this stuff (besides thyme) with the Viognier. TY.
I wasn't going to do the veggies separately, but was going to brown them and then separately brown the chops in the FO, deglaze with the vine, add a little extra wine, maybe a touch of stock, and the juice of a couple oranges.
Sounds like a plan! TY!