Wine With…Pork Chops with Fried Green Tomatoes and Caper Aioli

After a profligate season, our tomato vines have shut down. We won’t be getting fresh homegrown tomatoes again until next summer, and even local farm stands and farmers’ markets don’t have much in the way of juicy red tomatoes bursting with flavor anymore. What is currently in plentiful supply, however, is a generous crop of green tomatoes, which should be available for several weeks to come. If you’ve never had really good fried green tomatoes you’re in for a treat. We prefer them with a very delicate dusting of breadcrumbs rather than a thick crust, and we sauté them very lightly so that they still have fresh, bright flavor. We served them recently with pork chops, but they could also be the star of a meatless meal accompanied by rice or lentils.

This recipe yields a generous supply of the aioli, which is so delicious you’ll want to slather it on the pork chops as well as the tomatoes

Pork Chops with Fried Green Tomatoes and Caper Aioli

Serves 4

1 clove garlic, finely minced
salt to taste
1 raw egg yolk*
2/3 cup olive oil for the aioli, plus 1/4 cup for cooking the tomatoes
1 tablespoon fresh lemon juice
1 tablespoon capers
4-5 medium firm green tomatoes
3/4 cup Panko bread crumbs
4 grilled or pan seared pork chops

To make the aioli, place the garlic and salt in a blender jar or food processor. Add the egg and process for a few seconds. With the motor running add the 2/3 cup olive oil drop by drop until the mixture begins to emulsify; then add the rest in a steady stream. Add the lemon juice and pulse another few seconds. Transfer the aioli to a bowl, fold in the capers, and refrigerate until ready to use.

To sauté the tomatoes, cut them in medium-thick slices (about 3 slices each tomato). Spread about half the Panko crumbs over a large plate, then lightly press each tomato slice into the crumbs to coat both sides, adding more crumbs as needed. Don’t worry if the breadcrumb coating is not very thick or evenly distributed.

Pour about ¼ inch olive oil in the bottom of a heavy skillet and place the pan over medium-high heat. When the oil is very hot, add the tomatoes in a single layer (work in batches or use two skillets if you wish, adding more olive oil as needed). Cook 2-3 minutes, or until the crumbs on the bottom side are golden brown, then flip them and do the same on the other side. Do not overcook—they should be soft and tender, but not mushy. Serve them immediately with the pork chops and aioli.

*If you are nervous about using raw eggs look for pasteurized eggs at your local supermarket