Pork chops with grapes and Sardinian vermentino, a recipe that enhances the aromas of the Sardinian vineyards of Alta Marmilla. The meat is tender, juicy and delicate thanks to the deglazing with vermentino during cooking after a nice whole-wheat bran coating!
Wash the grapes, cut the berries in half and remove the seeds if any.
On a flat plate, spread the bran and turn the pork chops over in it.
Put the chops to brown in a pan with a clove of garlic and a drizzle of oil.
Deglaze with white wine, preferably vermentino, add the grapes, cover with the lid and cook for about ten minutes, turning the meat a couple of times.
Pan
Wine
Knife
24 hours in the refrigerator
Italia, Sardegna
| Energy (kcal) | 65 |
| Carbohydrates (g) | 7.9 |
| of which sugars (g) | 7.9 |
| Fat (g) | 0.11 |
| of which saturates (g) | 0.02 |
| Protein (g) | 0.36 |
| Fibre (g) | 0.93 |
