I apologize, I didn't see the notice that the focus of this week's Carnival of the Recipes was pork - and so my Stir Fry wasn't appropriate. Oooo, although I bet you could stir fry some pork instead of deep frying some tofu....
But I digress.
I'm very much looking forward to this Carnival actually, because I have had very poor success with pork. It doesn't seem to like me, unless it's Tomato-Bacon-Cheese Melts, or bacon and eggs, or ham and cheese sandwiches.
However, I do have one pork recipe that is extremely simple and works every time.
You need -
- pork chops which are at least one inch (OK, I'll allow 3/4 inch) thick
- salt and pepper (freshly ground pepper, remember?)
- olive oil
- Apple Horseradish Sauce from Stonewall Kitchens (and trust me, it's not "spicy" - just a yummy combination!)
All right. Take the chops out of the refrigerator, season to taste with the salt and pepper (*I* amd very generous with the pepper!), and drizzle lightly with the olive oil. As the chops are coming up to room temperature, light up that grill and get it going nice and hot.
You can do this under the broiler, but it's not quite as good.
Once the chops are at room temperature and the grill is hot, slap those puppies on the barbie and cook them for about four minutes per side. You need to take into account the heat of the grill very carefully, because you do not want to overcook the chops: this makes them tough and dry.
When your chops are just done, yank them off the grill onto a plate. Let them sit and finish their cooking while you prepare the salad, or put the finishing touches on any side dishes. Make sure you let them sit for at least five minutes - this is not a time to be impatient!
If the chops are boneless, I like to slice them into medium thick strips before serving. However, if they are particularly beautiful bone-in chops, do a very light drizzle of your finest extra-virgin olive oil on the top after you place them on the plate.
Either way, put a generous drape of the Apple Horseradish sauce over the pork, and it will sing sizzle and surprise you with its succulence!
There ya go - my one and only pork recipe! I hope you enjoy it, and I thank whoever's hosting the Carnival the gracious ALa of blonde sagacity who will be hosting this week. See, this is why we brunettes tell blonde jokes: blondes are actually very smart, and ditsy-brunettes like me want to confuse people! (the link will go up as soon as I get it! the link is now up and active) For other recipes on my blog, go here.
Quilters, check out my stuff! Cat-lovers, give my purrs skritchies, here or here! And, you may be amused by this or this. Thanks so much for stopping by, and let me know if you have any other Pork-for-Dummies recipes that I can't screw up!
