Although this meal was cooked earlier today before I had the idea to start this blog, I thought I would share it with you so that the first meal I write about could be a success story:
Chopped up a massive amount of garlic, I dunno, maybe six big cloves, into fairly small pieces, and tossed that with some diced yellow onion into a big wok with some sizzling olive oil and let that caramelize for a while while I chopped up a pretty good sized jalapeno and threw that in as well. On top of that I shook a generous helping of Penzey's Spices (more about them in a later post) Cajun spice blend, and some black pepper and let that go for a while. When the onions looked good and rusty I added two bone in pork chops (after poking alot of holes in them with a salad fork) and browned them on both sides. When they were nice and tan I poured in some tropicana orange juice so it covered maybe 2/3 of the way up the sides of the chop and let them simmer.
The mashed potatoes were left over from the meat loaf massacre the night before, so I just warmed them up, and steamed some broccoli to get some green on the plate.
When I figured the chops were done I spooned out a heaping pile of mashed potatoes and slapped it into the center of the plate, leaned a chop up against it, took a ladle and scooped up the orange juice/jalapeno/onion/garlic pan reduction and drizzled it generously over the chop and the potatoes. Garnished with the broccoli this turned out to be a really pretty plate of food. Even the old lady thought so.
Fact: Pork goes good with citrus. Period. The glazy sort of sauce that resulted from slow simmering the chops in orange juice was outstanding. The pork was just the right texture, easily cut with a butter knife. The sauce went great with the mashed potatoes, and the broccoli added a nice clean vegetable taste, steamed, so nothing but the actual taste of the plant.
Next time I think I will try it with grapefruit juice.
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