| Ok, I never update the journal, but I did find a use for it, so expect to actually READ something here. Basically what happened was Nikki's incessant love of Food Network had me thinking 'I could try that!' and so the past week or two I've just been trying whatever I could think up in the kitchen... think Iron Chef minus the skill, the tools, or the food. Anyway, from making my first batch of pasta, to exploring food I hadn't thought of before, I've been experimenting in the kitchen and I'm just going to leave the new recipe on the Journal as they're tried. So that's what this is used for now.
This was inspired by the Fall. I wanted something that really just jumped out and said 'IT'S OCTOBER MOTHERFUCKER!'. I saw an apple challenge on Iron Chef America, and it kinda contributed to the final recipe. Nikki said she wanted to take pictures of the end product so I'll be working on plating/presentation as well. Without further Adieu:
Sweet October Pork Chops
4 Tablespoons of Olive Oil
1 Stick or 1 tablespoon cinnamon(I used the ground stuff)
4 Medium size and thickness pork chops(4-6 oz)
1 Teaspoon ground cinnamon per chop
1 12 oz Bottle of Hard Apple Cider(I'd assume regular cider would work as well)
3 Tablespoons Corn Starch
In a large pan, pour the Olive Oil so it covers the bottom of the pan. Heating it on Medium-High, sprinkle the Cinnamon powder or drop in the cinnamon stick. Let the oil soak up the cinnamon flavor. When the oil's been sufficiently infused(3-5 minutes), remove the stick, and put your pork chops in the oil.
Take the Teaspoon of cinnamon and sprinkle the fresh side of the pork while the other is cooking. After 3-4 minutes, flip the pork chop. Let it cook another 3-4 minutes and check both sides. They should both be a very light golden brown. once both sides have a light brown color, pour the bottle of cider in.
Let the pork chops cook, flipping as needed. When they're properly heated through, remove them(being sure to take as little of the juice with you as possible. Turn the heat up a little, and let the cider/oil reduce while you perform the next step.
In a small bowl, take the Corn starch, and slowly add spoonfuls of the cider/oil until a thick liquid is formed. Stir the liquid into the cider/oil. You should see it thicken immediately. Stir the cider sauce for 2-3 minutes. When it's become properly thickened remove the sauce from heat, and spoon over the Pork Chops. Garnish and serve.
Comments: Nikki Really likes it, but I really felt the cinnamon should've been stronger. The pork was really good, and the sweetness of the cider sauce was a good addition to the savory pork, but again... there wasn't the zing I'd wanted. Apple overtook the cinnamon flavor and I felt like it could've been better. You could taste it, but it wasn't the main star of the dish. Next time I'll add more cinnamon and a pinch of nutmeg maybe?
Lazy Barbecue
1 Cup Barbecue Sauce
1/4 cup Mesquite Barbecue Rub
2 tablespoons Olive Oil
1 lb Boneless Pork Chops
15 oz can of mixed vegetables
15 oz can of Corn
6 Cups Long grain Rice(prepared)
Take the pork and cube it. Place it in a mixing bowl, and pour in the mesquite rub. By hand, mix the pork and the spices until there is an even coating of spices on the meat.
Heat up the olive oil in a pan over medium heat. Add the pork, and cook thoroughly. When the pork is properly cooked, drain both cans of vegetables 90%. There should be just a little juice left in them. Add to the pork and stir until properly intermingled.
Turn down the heat slightly, Pour in the barbecue sauce, and ensure an even coating on meat and vegetables. Cover and let simmer for 5-10 minutes, stirring occasionally. Do NOT let the sauce burn. Add 1/4 cup of water if the sauce is too thick.
Pour over a cup and a half of rice, and serve with a piece of french bread.
SO there you have it. Let me know how it all goes if you try it. Hopefully I'll post something new tomorrow. If nothing more, I'll post the Type Two Candied Apple we made a few weeks ago. You'll understand the name when you see the recipe. |
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