I have been getting up fairly early these past few days, being scheduled in at 6:45 to do some working means getting out of work at 3:45, but it also means a usually tired me. So, today, after getting back to L's after getting out of work early (I had an engagement that required my leaving at noon), I took a nap and got up to make a little dinner for us.
We went to Shaw's the other night and grabbed a bunch of different proteins (not knowing exactly what we wanted made it hard to choose). Having L's mom's chicken enchiladas one night and tonight was my turn to cook. So, I made pork chops.
L loves pork chops, so I figured that I had my work cut out for me, not being sure that I was going to manage to make an impact after the "they're good" response I got for my fried chicken. Knowing that, in general, she's pleased with my food, I wasn't that worried, just not sure how I was going to prepare them.
So, here's what I did:
I started with the pork chops, dredged in an egg wash (with a small hit of vinegar) and then floured up with a mixture of flour (obviously), salt and pepper, ginger powder, a dash of cumin, garlic, cayenne pepper and a small dash of sugar. Since I didn't have time to brine them, I had to hope that they would still be somewhat tender and moist. I started them on the stove and finished them up in the oven, as i'm still not used to electric stoves and completely mucked up the temperature.
Since we needed sides, and had Brussels sprouts, apples and some fingerling potatoes (the potatoes were from a different dinner) in the place, I thought about how to use those.
The Brussels sprouts were easy, blanched and then finished in a pan sauteed with salt, pepper, and a dash of the oil used to cook the pork.
I know that many people eat pork chops with apple sauce, not that I ever have, I didn't come from that kind of family, but I didn't want to be that typical. I decided, after a little nosing about the fridge and the spice cabinet, to use salt, pepper, cayenne, a little sugar, some kalamata olives, Clementine juice and the skins and the fresh green apples. After chopping the apples pretty thick, (I skinned them using a paring knife, watching last week's "Top Chef" made me wonder if I could do it as well as those kids did. The answer is yes, but probably not as fast.) I poured a little apple cider into a pan, tossed in the various ingredients and set it to boil. After it boiled, I turned it down to simmer while I prepared the rest of the meal.
The potatoes, being leftovers, were prime candidates for a variation of a latke. So, that's basically what I did. I mashed the hell out of them, skin on, added a little goat cheese for a little bite, egg as a binder and the ubiquitous salt and pepper. After getting them well-mixed, I tossed them in a little flour and fried them up.
In all, the entire meal went over very well. L seemed happy, satisfied and happy to have two chops left over with additional "applesauce" and "latkes" for tomorrow. Lunch and dinner are already taken care of for her. That's good to know.
It was perhaps one of my favorite meals! The porkchops were so good and you know how I (and Homer Simpson) feel about porkchops.
The apple chutney was inspired. I would have never thought to pair olives with apples but it worked. And the latkes stayed together nicely. Mine usually fall apart.
I have to be honest, this might be my frequently requested meal from now on. Thanks honey!
Posted by: Leah | 19 November 2008 at 22:07
sounds fantastic -but so eleaborate! I like to cook pork chops in marsala, garlic, and porcini mushrooms, but youve inspired me to deviate.
Posted by: Bostontparties | 20 November 2008 at 08:42