Good morning, everyone.
Not only is today a rainy one, but it’s quite cold as well. Gross.
Anyway, I move back home in just over two weeks (17 days, but who’s counting?) and I’m feeling some pressure to use up the food I have lingering in the pantry and such. So last night, I made an effort to use up some pork and prosciutto.
Initially, I thought it would be a good idea to wrap chicken breasts with the prosciutto. However, when I took pork out of the freezer, I realized it was time for some pork-on-pork action. Last night was a veritable porkfest, as it were.
I don’t know what my deal was yesterday, but my game was off. I decided to make some rice to go along with the pork, but I started cooking the rice way earlier than the pork. I’ve…never done that before. So to stall for time while the pork cooked in the oven, I used the rice for tahdig. I’m glad I did because the piece of lavash bread I had hanging around was getting REALLY stale.
2 pork loin chops
2 slices of prosciutto
1/2 lemon thinly sliced
1. preheat oven to 350F.
2. rinse and pat dry the pork. set on a baking sheet lined with either parchment paper or foil.
3. coat pork generously with garam masala and freshly cracked black pepper on both sides. you won’t need salt here, because the prosciutto’s got you covered.
4. take a slice of prosciutto and wrap it around one of the pork chops. note: i have pork loin chops (or something like that), so my cuts are a little narrower. if you have huge pork chops, you could stuff them with the prosciutto or something if wrapping doesn’t work.
5. slice half of a lemon and place the slices on top of the pork. place in the oven for about 45 minutes to an hour, or until you notice the lemons are dehydrated and starting to change in color.
This was a completely random recipe, and it came out really nicely. The pork was kept tender and moist because of the lemons, and surprisingly, the lemon slices went really well with the prosciutto and pork. The garam masala is a bit of an odd ingredient in here, but I think it worked. It added warmth, which contrasted nicely with the brightness of the citrus. It just goes to show that even when you slop random ingredients together, it often comes out pretty damn well.