Mocktails that pair with
Across 3 related dishes — most-paired first.
Citrus & shrubs
Sparkling apple cider, fresh lemon, thyme. Autumnal.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Baked Pork Chops · Baked Pork Chops With Swiss Chard · Baked Pork Chops With Parmesan-sage Crust
Citrus & shrubs
Blood orange juice, sparkling water, a hint of cardamom.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Baked Pork Chops · Baked Pork Chops With Swiss Chard · Baked Pork Chops With Parmesan-sage Crust
Tea-based & herbal
Chamomile-honey syrup, lemon, soda. Soft and floral.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Baked Pork Chops · Baked Pork Chops With Swiss Chard · Baked Pork Chops With Parmesan-sage Crust
Virgin classics
Pomegranate or grape juice, citrus slices, sparkling water, fresh mint.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Baked Pork Chops · Baked Pork Chops With Swiss Chard · Baked Pork Chops With Parmesan-sage Crust
Spritzers & fizzes
Fresh grapefruit, rosemary syrup, soda. Bitter-edged and refreshing.
Caramel, oak, and dried-fruit notes echo aged cheese's nutty-crystalline depth.
Citrus & shrubs
Strawberry-balsamic shrub stirred into soda water. Tangy and savory.
Caramel, oak, and dried-fruit notes echo aged cheese's nutty-crystalline depth.