We had this Tempranillo with Side Street Inn Pork Chops. This pork chop seems deceptively easy to make because it only has 4 ingredients, flour, cornstarch, pepper, and garlic salt. Dust the pork chop with garlic salt and pepper and before frying coat the pork chops with the flour and cornstarch mixture. Simple enough, right. I fried our pork chops using canola oil. The recipe calls for cottonseed oil. Is this the secret sauce? Because my pork chops came out okay but not remotely close to the real deal. Maybe the secret is that you have to be in Hawaii with the salty sea breeze and the no frills tables at the original Side Street Inn with the TV set on any game that's playing, to taste the unreproducible flavors of the Side Street Inn pork chops.
But this is a blog about wine, so more about the 2017 Finca Resalso Tempranillo. It was inky purple in color, with enough fruit and acid and very little tannins. The wine went very well with the pork chops with a side of grilled local corn and salad.
The best thing about this tempranillo is that it can be purchased for less than $20.00 and will definitely go under my tab called
Wines Under $20.
This is a photo of the Side Street Inn pork chops from the
Side Street Inn Website. In the local speak "Look soooo ono, no!"
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