Asparagus Vinaigrette with that gorgeous chopped egg and mustardy vinaigrette, a sublime Potato and Onion Gratin, and a quick brined + seared Pork Chop bathed in butter, onions, garlic, and fresh thyme….this went down so, so nicely with my new favorite Rose……the 2012 Domaine Tempier Bandol Rose. There’s a book I could write about that wine….but will leave that for another time. Beautiful. Gorgeous…..really, really gorgeous.
Simple…easy…..delicious. Grandma would be proud.
Braise pan-seared thick cut pork chops in sauteed onions, garlic, tomatoes, sage, rosemary, the wine of your choice and stock- for hours until falling off bone. Reduce sauce a bit add a at knob of butter and keep warm. Serve with Swiss chard and chilies and white beans and garlic…..sautee an onion, add some garlic and chopped red chilies, toss in your chard and stir to wilt, when sautéed to your liking add in some cooked cannellini and warm through drizzling olive oil over.
Wash down with a bottle of Cotes du Rhone and you’re good.
Marinate a seasoned 2-3 lb. pork loin in tamari, Thai fish sauce, fresh orange and lime juices + the zest of both, honey, several cloves of garlic, same for fresh ginger, brown sugar, and a splash of Sriracha for at least an hour or overnight.
Pour a bottle of dark beer in a roasting tin and set a large onion sliced in hunks as a base. Top with pork.
Roast pork at 425 for 10 then right back down to 250 for a slow roast, basting with the juices every 15 or so. Rest when done under a tin foil tent for 1/2 an hour.
Take a nice crunchy baguette, smear with duck mousse, place slices of pork on, cover with sliced fresh jalapeños, shredded carrots, and torn cilantro. Mayo the other side and squish together.
Heaven. I know a ton of you out there can still get this for about $2.50 if you live in San Francisco, Seattle, or NYC….but me, I’m in New Mexico now and there isn’t the opportunity to gorge myself on authentic Banh Mi anymore. It was the perfect breakfast to grab on the way to work. Genius. x
Make a chile verde by processing cleaned tomatillos with garlic, jalapeños, salt, and fresh cilantro. Sear thick pork chops in a heavy skillet on both sides and remove to a plate. Sautee chopped onions in pork fat and add chile verde and chicken stock when nice and soft. Chops back in and lid on, cook until nearly falling off bone.
First night was rice and pintos and soft corn tortillas.
Second night….Black Kale chopped and braised in the Chile Verde leftovers….such heaven with slow roast Sockeye and White Beans en Cocotte.
It may be the beginnings of Spring, but around here we have strong winds, chilly mornings and evenings….good for one pot hearty meals.
Pizza with Sausage and Broccoli Rabe
Prepare your favorite pizza dough and top with fried pork sausage, blanched and sautéed broccoli rabe (with chilies and fresh garlic), Fontina Valle D’Aosta, and fresh mozzarella. Drizzle with olive oil and season with s+p, and crushed red chilies. Bake in your hottest oven, 500 or higher if you can…until beautiful.
Cotes du Rhone worked nicely along with a big fat leafy salad and a sharp, citrusy vinaigrette.