Bacon-Wrapped Pork Cutlets

If everything is better with bacon, and if wine makes everything better, than what happens when you have wine with bacon? The mind boggles. Since your boggled brain will now be unable to pick wines with this dish of bacon-wrapped pork chops, we have choices for you.

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Michael Austin, Chicago Tribune

Make this

Recipe by Bill Daley

Prepare a grill for indirect, medium heat.

Rub 4 boneless pork chops (each about 1-1/2 inches thick) with your favorite Southwest-style seasoning blend. (You will need about 2 tablespoons.) Wrap each cutlet in bacon to cover. (You will need 12 slices bacon, about 1/2 pound.) Let rest 10 minutes.

Grill chops until cooked through (155 degrees) and bacon is crisp, about 6 minutes per side. Serves 4.

Drink this

Pairings by sommelier Rachael Lowe of Spiaggia, Chicago:

>> 2013 Supernatural Spook Light Skin-Fermented Pinot Gris, Hawke’s Bay, New Zealand: Pinot gris is a pink grape varietal, so when it is skin-fermented, it extends a beautiful pink hue to the wine, as well as additional texture. With aromas of red cherry, red currant, macerated strawberries and a slight minerality, this wine’s ripe texture and slight tannin will stand up well to the richness of the bacon while still being light enough to accommodate the pork.

>> 2010 Giorgio Odero Frecciarossa Pinot Nero, Oltrepo Pavese, Lombardy, Italy: From a tiny-production winery in a region known for sparkling wines, this is a lovely representation of Italian pinot noir. Aged in (smaller) oak barriques for 12 months before release, this wine shows notes of brambly raspberry, smoke, violets and spice. The slight tannin will cut through the bacon fat, while the smoke will complement the meats and spice in the Southwest seasoning.

>> 2012 Hedges Family Cuvee Marcel Dupont Syrah, Red Mountain, Wash.: This wine is an homage to the family of one of the owners, who grew up in Champagne, France. A wonderful cross between New World and Old World styles, the wine’s aromas of blackberry, plum, black currant, leather and black pepper come together well. The wine’s texture is rich enough to stand up to the spices and meatiness of the bacon while not overwhelming the pork.