The Flavors Of A Dirty Martini Will Bring Out The Best In Your Pork Chops

Salty drinks aren't for everyone, which makes dirty martinis an acquired taste for a lot of people. And even those who are a fan of the drink tend to be pretty specific about their preference for vodka versus gin. The botanical nature of gin may have its staunch fans, but it's not a universally loved taste. Still, even if you don't like to drink gin-based dirty martinis, their specific properties might be just what you are looking for to take your pork chops to the next level.

Pork is a versatile meat that shines with just about any flavor. Sweet, sour, spicy, salty, umami — they all work. But it's also the perfect canvas for floral flavors and aromas, such as the ones found in gin and vermouth — the core ingredients of a dirty martini. Not only does this make pork chops the perfect meat to pair with the cocktail, but it's also ideal for slathering in a sauce made from the drink's key components.

Pairing pork chops with the unique flavors of a dirty martini is as easy as deglazing the pan for a delicious sauce. Instead of marinating or cooking the raw pork in gin, vermouth, or green olive juice, save those ingredients for after you've seared the meat, removed it from the pan, and given a few aromatics some time to cook in the remaining pork fat. Garlic, bay leaves, chiles, and shallots are great options here, as are martini garnishes like olives and lemon zest. Once those aromatics have softened up a bit, it's time to add the gin and vermouth to deglaze the pan. If you'd prefer to avoid cooking with liquor, you can always crush juniper berries – gin's predominant flavor — and use their juice instead.

Be sure to remove any lemon zest and chiles after deglazing the pan. Next, add butter, chicken stock, lemon juice, vinegar, and some of the brine from the green olives to round out the sauce. Then, it's just a matter of reducing the liquids and seasoning the finished sauce with salt and pepper to taste.

Since you've already got all of the ingredients at the ready, it might be tempting to serve your pork chops with dirty martinis as well. However, this will likely overload your palate with too many of the same flavors. Instead, go for something that will compliment the salty, botanical taste.

Light fruit flavors are an excellent option in this situation. If beer's your thing, try a hefeweizen with a generous squeeze of lemon. Or, if you'd prefer wine, Pinot Noir is a fantastic option. The light-bodied red won't overwhelm your tastebuds or take away from the meal in any way, but it will hold up well alongside the strong flavors of the dirty martini sauce. For those who would like to skip the alcohol, seltzer water with lime is an excellent choice. The key is to complement the floral flavors of the gin and vermouth, not compete with them.