RECIPE & PAIRING: Thick cut pork chops, roasted new potatoes and pancetta creamed spinach with Coup de Chance by​ Maison Ventenac

By Ollie Eats

Coup de Chance is a stunning white with primary aromas of grapefruit and lemon. Very well balanced and fresh which complements the fatty and creamy elements of this dish.


  • Butchers thick cut pork chops
  • New potatoes 

For the creamed spinach:

For the creamed spinach:

  • 1 small bag of spinach 
  • 1 small shallot 
  • 1 glass white wine 
  • 65g chopped pancetta 
  • 200ml chicken stock 
  • 1/2 cup double cream 
  • 1 tsp garlic 
  • salt/pepper 
  • meat juices 

Recommended wine pairing:

Coup de Chance - Maison Ventenac

A delightfully pure white wine with grapefruit, crisp citrus and fresh mineral flavours. Whilst being fresh, this wine is not lacking in body, making it the perfect pairing for pork and creamed spinach.


  1. Remove rind from the pork chops, slice the rind into strips and score diagonally with a sharp knife.
  2. Place the rind strips on a wire tray and place the wire tray on top of your roasting tin filled with potatoes.
  3. Bake on high until the rind has become crackling.
  4. Remove crackling and continue cooking the potatoes in the meat fat.
  5. Grab a pan and fry up your pancetta and finely chopped shallots.
  6. Deglaze the pan with your white wine then add your chicken stock and spinach.
  7. Reduce down and continue cooking until thickened.
  8. Cook your pork chops, plate up and serve with a glass of Coup de Chance

About Ollie Eats

Ollie creates hearty and indulgent recipes from quality ingredients to broaden your home dining experience.