WINE WITH…Sheet-Pan Pork and Green Beans
There’s a reason why sheet-pan cuisine is all the rage. From prep time to cleanup, this one-pan style of cooking tends to be quick, simple, nutritious and delicious. Why make dinner in two or three pots when you can spread
everything out on a rimmed sheet-pan? All the ingredients--protein, vegetables and/or starch--cook together on the sheet (plus a single pan for cooking means only one pan to wash).
Heavy duty rimmed sheet-pans come in a variety of sizes. A full-size one, which is 26 X 18 inches is too large for most home ovens, but a 21 X 15 inch (two thirds) sheet-pan, an 18 X 13 inch half sheet-pan, or a 9 X 13 inch quarter sheet-pan fit in most home ovens. Among the many advantages of quarter sheet-pans is that they can fit in even the smallest ovens (even some toaster ovens) and in the dishwasher as well.
Sheet-Pan Pork and Green Beans
We sometimes add coarsely chopped mushrooms* to this basic dish.
2-3 boneless pork chops
1 teaspoon each salt, chili powder and cumin
1/8 teaspoon cayenne (or to taste)
1 tablespoon olive oil
1/2 pound green beans, trimmed if necessary
2 tablespoons olive oil
Preheat the oven to 400°. For easiest cleanup, line the sheet-pan with foil or parchment paper.
Pat the pork chops dry with a paper towel. Mix together the salt, chili powder, cumin and cayenne and rub or brush this spice mixture onto both sides of the pork chops and let sit about 20 minutes (or up to 2 hours). Add the olive oil to the sheet-pan, spreading it around with a brush or your fingers. Place the chops on the pan and scatter the beans and mushrooms (if using) around them, tossing the vegetables with the oil and seasoning them with a little salt and pepper. Bake for about 10 minutes, then turn the pork chops over. Stir the vegetables around until they are well coated with oil (adding more oil if necessary). Return the pan to the oven and continue cooking for 10 or 15 more minutes depending on the thickness of the chops.
*We think shitakes are particularly tasty with pork, but feel free to use another kind of mushroom or a mixture of different varieties.
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This dish accommodates red, white (and pink) wines very nicely. Look especially for wines that have plenty of flavor but are not sharp or assertive on the palate. The dish works best with wines that have soft textures and full but not overly bold flavors.