I have to use up some produce tonight.
I'm going to braise boneless pork loin chops in white wine (a Viognier I have to finish), celery, a little onion, Swiss chard, carrots, zucchini.
Between the wine and the celery, I'm not sure which way to go with seasonings.
Keep it simple--such as just S&P and thyme, bay, maybe a little Cayenne? Would something like curry or turmeric conflict with the wine? Fennel seeds and a little clove?
Or I have oranges, so I could go in that direction.
Not sure what to pair with the celery, but I have tons of it and don't want it to go bad.
Thanks if you can help.