This recipe is on the agenda for Saturday night! I’ll let you know how it goes. Do you have a wine pairing suggestion? ;)

Wine is not my area of expertise, sorry! Anyone?? A note about this recipe…someone had written and suggested increasing the broiler cooking time by a minute or two, so I did change it on the website. However, everyone’s oven is different. Keep an eye on the chops – you want them cooked through, without any pink, but you also don’t want them dry.

Please let me know how they turn out for you!!

I’m not a wine expert by any stretch, but my husband and I do like to drink wine with our meals, and I have been working on my pairings. I haven’t made this recipe yet (though I plan to), but I would try pairing it with a fruitier (not sweet, though) Zinfandel (like a Bella Vineyards Zin) or a Barbara (there are some good ones from the Sierra Foothills Wine Region in California like Lava Cap Barbara).

This dish is fantastic. It is SOOO easy and delicious. It would be great for a party because the prep time is so short. My one recommendation: serve with a bottle of maple syrup on the table. My girlfriend and I found that a bit more syrup than the recipe indicates is more to our taste.

BTW, this dish is great with parsley, but Sarah and I prefer it with Cilantro. I think the Cilantro marries with the rest of the ingredients a bit more smoothly. But that’s just me. Like I said, it’s amazing either way.