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Good wine for a beer drinker?
I would look towards a sancerre or a brut/extra brut champagne or sparkling wine! I would also consider a white burgundy (chardonnay) that saw some time in oak. The oak and smoke will pair well with the grilled flavors in the dishes.
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About timinspokane
Location: Colbert, WA (just north of Spokane)
About: Married... 6 kids... do a lot of cooking... enjoy wine and travelling to wine country... reading about wine... pairing food with wine... developing or discovering new recipes that pair well with wine....
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Thin center cut chops... I agree with the previous comment. 2 minutes per side on medium heat. With so little fat, they will cook very quickly. Also, you do not have to cook American sourced pork until it is 180 degrees. I cook my pork roasts only to a medium rare, and they finish at about 150 degrees max as they rest. Trichinosis in America is almost unheard of anymore. I won't eat raw pork products, but a medium rare to barely medium will give you a juicier piece of meat. Same with chicken... cook until the texture changes from obviously raw to white when you cut into it. You should be able to cut a boneless cut of chicken breast easily with a fork, and it should NOT be stringy (like typical fried chicken). If it is stringy, you just overcooked it.