Pork: It’s the other white meat. Well, that’s what Patrick Cappiello had on his mind when he brought a German white wine to drink with chef Eric Korsh of North End Grill while they ate some chops. But not just any old pork chop. Korsh grills up for Cappiello a tomahawk so epic The New York Times recently wrote that it may do for chops what Peter Luger Steakhouse has done for the porterhouse. It’s a a hefty cut that not only has a large portion of loin, but a rib and generous slab of pork belly too.
Korsh tops his carefully charred meat with fennel pollen and grilled grapes, which inspires Cappiello to pair the dish with a riesling, produced by Zilliken from the Mosel wine region in Germany.
For more videos from Patrick, check out his weekly video series, Tasting Notes.
And make sure to subscribe to Playboy’s food and booze Facebook page, Indulgence.