Grilled côtes de porc – sage-lemon butter
Preparation
Why this wine?
Good to know
Tips & insights
- Take the chops out of the fridge an hour before grilling, so they cook evenly.
- Sear them over high heat, then draw them to the edge and finish gently.
- Let the sage-lemon butter melt on the hot meat only, which releases the aroma.
- A core temperature of 62 degrees keeps the pork juicy and slightly pink.
- Rest briefly after grilling so the juices settle.
Frequently Asked Questions
Which wine pairs with grilled pork chops and sage-lemon butter?
The Prélude is the summer grill partner. Its structured rosé with substance holds up to the robust pork and stays refreshing against the sage butter. For a red, choose the Gigue, whose lively fruit and energy accompany the grilled meat and the roasted notes from the fire.
How do the chops stay juicy and not dry?
Choose thick, bone-in chops with a little fat rim. Sear them hard and bring them to a 62 degree core over mild heat. Then let them rest. Chops that are too thin or grilled too long dry out quickly.
Can I make the butter ahead?
Yes, the sage-lemon butter can be mixed hours ahead and set firm in the fridge. Sliced, you lay it straight onto the hot meat. That way it melts slowly and forms an aromatic sauce.
Does the dish work from the pan too?
Yes, the chops succeed just as well in a heavy pan. Sear them in clarified butter, add sage and baste the meat with the foaming butter. The grill's roasted notes are missing, but the result stays convincing.
