making food from anywhere, with anything

Macadamia nuts are native to Australia. And are toxic to dogs.


Good evening everyone.

It’s been a few days, but I’ve been trying to clear away my leftovers.

Tonight was pork night.  Slow, deliciously roasted pork loin chops.  No knife needed.

tender, juicy pork

Ingredients:

2 pork loin chops

1/2 cup beef stock (home made preferably)

1/2 cup red wine

1 overflowing spoonful of creme fraiche

1/2 yellow onion, chopped

4 sprigs of thyme

salt and pepper

dried parsley (use your judgment)

5 or 6 small gold potatoes, cubed

2-3 garlic cloves, peeled

olive oil & butter

Method:

1. preheat oven to 350F and chop, smash, season, etc. everything to get it out of the way.

2. rinse and pat dry the pork chops.  season generously with salt and pepper.

3. in a saute pan with sides, heat the olive oil and butter over medium heat.  once the butter’s foam subsides, sear the pork on both sides so a nice, brown crust forms.  remove when done.

4. in the leftover fat, add onion and saute for about 2-3 minutes.  add the garlic, thyme, dried parsley and beef stock.  simmer for 2-3 minutes.

5.  add dollop of creme fraiche and stir until melted completely.  taste and add salt and pepper as needed (you should probably just make it a habit to taste your food constantly…and use a different spoon every time you do)

6. simmer for 1 minute, then add the red wine.  simmer for about 5 minutes, or until the alcohol has cooked out.

7.  add pork to a small roasting pan.  pour liquid over chops, and add potatoes to the pan.  cover the pan with foil and put in the oven for 2-2 1/2 hours.  After one hour, flip the pork.  After 2 hours, check the pork.  If you can pierce it easily with a fork, it’s done (the fork should really melt into the meat with little to no force on your behalf).

slow cooked pork in a creamy red wine sauce

I’ve got the beginnings of a cold right now, and this was one of the best comfort-food dishes for it.  It wasn’t too heavy, it was nourishing (pork is always good for the soul), and the meat was melt-in-your-mouth tender.  It was practically falling apart as I sliced into it with the fork.  UGH, SO GOOD.  The creme fraiche added a whole other level to the sauce.  It lightened it up while thickening it.  So savory, so good.  I could’ve eaten 5 more chops like this.  The potatoes were perfectly cooked.  They just absorbed all the delicious flavors of the pork, beef stock, creme fraiche, red wine, garlic….everything.  Delicious.  It seems like 2 hours, in my oven, was the perfect amount of time.  I encourage you to braise things.  Yes, these dishes take hours, but come on…I got all my laundry done in the meantime.  Plus, your house will smell SO GOOD.

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