Pork is one of those dates with food that you can dress up or down and take to nearly any dance.  It’s hard not to make her look good.  Depending upon its preparation and cut, you can pair the food group with varying whites, reds and even roses.

Lean pork (boneless chops) while not overly flavorful by itself lends itself to nearly any accent you wish whether it be dried spice, sauce or fruit.  On the other extreme is bacon, with its rich fat and very savory aromas and flavors, just begging for a hearty red. 

If you are entertaining classic pork chops, remember that on the bone usually adds a little more richness than boneless.  That being said, there are two alternatives to explore.  If you are grilling the chops and use smoky or mesquite accents, and some pepper, a Zinfandel is great way to go with its deep fruit and usually spicy and raisiny flavors.  If you’re looking for a red with a little less spice think about a Merlot.  Finally, a Pinot Noir would work well, lighter than the Zin but with a nice cherry, spice and acidity balance.  On the other side of the color spectrum, if you accent the chops with dill, lemon, and garlic along with perhaps tarragon, I would lean toward the whites.  In this category, a Gewurztraminer is often a superb match.  This variety, especially if German or Alsatian, offers up an exotic wonderland of aromas and flavors from honeyed apple and apricot, lemon-lime and grapefruit citrus elements, to classic litchi, white pepper, rose, cream and even floral notes.  Many of these wines also reveal a scent of smoke and meat.  If you’re looking for a slightly simpler flavor profile to pair, then Riesling is your baby!  You get the zesty citrus fruit with a zippy acidity, distinct floral elements and great minerality.  Finally, an Alsatian Pinot Gris with its spiciness, florality and lemon, apple and pear scents would work nicely, as well.