I know pork and cabbage are great companions, so it made sense to me that Brussels sprouts would love pork, too. To make this, I first chopped up 1/4 cup of yellow onion and minced about 1/2 inch of fresh ginger. I heated 1 tbsp of olive oil in a non-stick skillet and sautéed the onions and ginger until tender. I added 2 of the pickled Serrano chilies I had made, diced up to add some heat along with some salt and pepper. Meanwhile, I took a 6 oz boneless pork loin chop and cut it into bite size pieces and added that to the onions and sautéed.
While the pork cooked, I cleaned and sliced up 2 cups of fresh brussels sprouts. When the pork was a few minutes shy of done, I added 2 tsp of soy sauce and a generous squirt of Sriracha, stirred and then added the brussels sprouts and some salt and pepper. I put a lid on it so that the steam would help cook the veggies quickly. After a couple minutes, I lifted the lid, stirred some more and then let cook until done. I cooked until the brussels sprouts were tender, but still toothsome and not the least mushy.
There was plenty of heat and the blend of ginger, chilies, Sriracha and soy gave this a distinctive SE Asian flavor – with multi-layered spicy heat that was not overpowering. The brussels sprouts absorbed the rich flavors while still remaining fresh and earthy. It was simply delicious and very easy to make.
I picked up lots of peppers at the grocery store, the yellow and orange peppers were on sale at the same price as the red peppers, making the idea colorful pepper dishes irresistible. There was also a great price on baby bok choy, which is always delicious with pork, so I decided to make a pork chop and veggie dish.
I began by marinating 2 loin chops in a marinade of 1 TBSP peanut oil, 2 tsp tamari sauce and 1 TBSP grated fresh ginger for about 4 hours. When it was time to cook I began chopping everything up since they all cook relatively quickly.
I chopped up 1/4 of a yellow and a red pepper, 3 baby bok choy, about 1/4 of a red onion, 1 large garlic clove, 1 inch of fresh ginger and 1/4 of a jalapeño pepper. I also had a lemon cut in half and ready for squeezing.
I fried the pork loin chops in my cast iron skillet, about 5 minutes on one side and 3 on the other. I then removed the skillet from the heat and heated my saute pan with 1 TBSP of peanut oil. I added the ginger, garlic and jalapeño with some salt and pepper and stirred them together and let them cook about a minute before adding the red onions. When they began to soften slightly I added the peppers. I let them cook about 2 minutes before adding the bok choy. I added some salt and pepper and a dash of sriracha sauce and let cook until tender. Then I squeezed the lemon on top and stirred it in.
This made 2 servings. The flavor blend was delicious, the dash of sriracha a nice bit of heat in a rather mild blend of veggies that served as a delicious backdrop to a tasty chop.
First I started the rice, rinsing one cup in a strainer to wash away the starch before putting in a pan with 1.5 cups of water to cook. I added a bit of salt, put a lid on it and put it on high heat. As soon as it was boiling enough to rattle the lid a bit, I turned the heat off and let it sit. In 15 minutes it would be perfectly done.
In a medium heat skillet, I added a bit of olive oil to coat the pan and when it was hot, I put on 1 pork chop and sprinkled some salt and pepper on it and let it begin to cook, flipping once so it cooked on both sides.
Meanwhile, in a small sauce pan, I sauteed 1 TSBP of finely chopped yellow onion and 1 clove of garlic, minced with some salt and pepper. While they cooked to tender, I sliced 2 mushrooms finely and chopped. I cut 1/2 of a Bosc pear into slices and cut them in half again. I finely chopped 1 tomato. When the onions and garlic were done, I added 1/4 cup of mild green salsa, the sliced pears, mushrooms and tomatoes and let simmer until tender. Then I squeezed the juice of 1 lemon on and added about 10 pecans cut in half vertically.
I dished up a 1/2 cup of cooked rice with the pork chop and served the sauce on both. The sauce had lovely heat with a bit of sweet and sour flavors balancing each other. It was good on the rice, but magnificent on the pork chop giving an entirely new approach to sweet and sour.
I made the salad first since I wanted it to marinate in the lime juice to soften it just a bit. First I sliced 1 yellow squash and 2 zucchini lengthwise using a mandoline for thin 1/8th inch slices. The yellow squash was much bigger than the zucchinis so it’s really equivalent amounts. I also cut the yellow squash slices in half so they were about the same length. I slice up 1 tomato to add a bit of color and tossed in some pecans. For the marinade, I squeezed two kaffir limes, added 1 TBSP of olive oil, 3 minced cloves of garlic and about 1 tsp of cayenne. Mixed and poured over the salad. I made it in a plastic container with a tight cover which I put on and shook the salad vigorously to ensure it was all covered and let it sit in the fridge for a few hours before serving. This has a fresh, bright flavor with a dash of heat at the end. Whenever you season a salad like this with cayenne, underseason at first, because the heat grows. Funny thing! I had some salad for a tv-watching snack later in the evening and when I set the bowl down, my cat ate up all the lime/cayenne sauce. I kept expecting him to freak at the heat, but he didn’t.
For the potatoes, I trimmed off the tops and two sides to make a nice, rectangular shape that was flat for the mandoline and sliced 8 long, thin slices at about 1/4 inch. (Next time I make them I will try 1/8th). I used PAM olive oil spray and sprayed my baking sheet layed down 4 slices, sprayed them lightly, laid down some fresh tarragon leaves and another slice on top, sandwiching the tarragon between the slices of potato. I sprayed lightly with olive oil and put them in the oven to bake at 250° for 45 minutes. I turned them up to 350° for the last 10 minutes to give me some more browning. Pommes Maxim are usually made with butter, not olive oil. I tried this option to see if i could make a slightly healthier version. It still tasted delicious, but butter gives you a much nicer brown without crisping the potato quite so much. The potatoes are also more translucent, revealing the herbs more clearly. Butter and olive oil don’t react to temperature the same way, so I assume that is why. With olive oil, it’s still tasty and delicious, but not quite as pretty, so if you want pretty, go for the butter.
To serve with it, I simply fried a nice pork shoulder blade steak, about 5 minutes on each side with a bit of salt and pepper.
I had company over and tossed this together quickly. She liked it so much that she went home and made it for her husband who loved it as well. It’s a very easy recipe.
I began by heating my skillet and adding just a touch of olive oil so that the pan was hot when I put the chops on. Cooking 6 minutes on one side, I turned it over to cook on the other.
In another pan, I added 1/4 cup of white wine and about half that of water and tossed in about half of a finely chopped onion to braise in the wine sauce. Meanwhile I cleaned and cut up two nectarines and 4 figs. I did not peel the figs. I cut the figs in half and cut the nectarines so they were in chunks the same size as the figs. I tossed the fruit into the wine and let it simmer. I added salt, pepper and 2 tbsp of dijon mustard. I occasionally added a dash of water to keep it from burning while the fruit broke down. When it was done, I squeezed the juice of one lemon in it.
Meanwhile, I chopped up a bit of lettuce, tossed on some red grapes and chevre cheese and dressed with a bit of balsamic vinegar and oil. When the pork chops were done, I put them on the plate and served with a some of the nectarine-fig sauce.