Especially in autumn this dish becomes desirable, when the crunch of the leaves is underfoot and your breath puffs out in frosty clouds before your face. Pork chops work here, too, if you want a cheaper cut of meat, and browned to amber they look just as lovely with the gilt-shouldered pears and the evergreen sprigs of rosemary tucked in. Serve with chopped endives cooked in butter, onion tarts, or perhaps with caramelized parsnips.
Beverage pairing: J Pinot Noir, Russian River Valley, California. Pork and Pinot Noir are natural complements for each other. This dish, with its sweet, rich, herbed flavors, would go well with a generously fruited, bright Russian River Pinot. This one from J Winery has a little cherry, blackberry, and vanilla, all of which will go beautifully with the pork.