Autumn Roast Pork!
But... I could never really get back to eating babes friends. Here and there, sure, but not full time! For some reason I like the bacon in Mexico, so if I find myself there.... it's all over!
Last night I threw caution to the wind! I sucked it up in the name of the season, and I pan roasted the sickest pork chop ever!!!
I will tell you all about it:
- First I cubed about 3 sweet potatoes and baked them at 400 for about an hour. Salt, pepper, 2 tablespoons of canola oil and a secret splash of vanilla extract!
- Then in a sauce pan I started sauteing half a large Vidalia onion that had been diced in a tablespoon of butter.
- Once the onion was soft I added 3 cubed medium apples. (any kind you like is fine) I also added another tablespoon of butter, a secret splash of vanilla, a heaping table spoon of brown sugar, 2 big pinches of salt, and a couple splashes of balsamic. I let that cook until the apples got almost soft enough to smash, and I took them off the heat.
- I took my 2 pork chops (bone out) which are about 2 inches thick each and seasoned them very well with salt and pepper. I also added a pinch of powdered ginger!
- In a wickedly hot pan I added some canola oil and placed my chops in to the wonderful sound of an intense sizzle!!! - Those stayed put for about 4-5 minutes.
- while everything is grooving on and in the oven.... it is now time to open some vino!!!
- Next clean and chop up a bunch of kale.
- Now remove the sweet potatoes from the oven, turn the pork over (which should have gorgeous caramelizing on them) and place the pan in the oven. Keep it there for about 15-20 minutes. Then check to see it the pork is done. Should have an internal temp of 165 degrees.
- While that is happening, heat a large saute pan to medium, add a bit of oil and the kale. Then pour about half a cup of chicken stock in the pan and cover it. Let it sit on low until you are ready to plate. Oh yeah... don't forget salt and pepper!
When the pork is done it should sit for about 10 minutes.
Now everything should be done and ready to plate!
First put some kale on the plate, then some sweet potatoes, then the pork chop, and then spoon on some apples!!
Don't forget to add some love and hit it all with parsley!!!
PS.. if you would like, put the pan that you cooked the pork in on a low/med flame. Add a heaping table spoon of flower and mix it around to create a rue. Once the flower has cooked a bit add a splash of red wine and then about 3/4 of a cup of the chicken stock. Whisk it all together and let it come to a boil. Once it has reduced a bit and thickened add some chopped parsley, a little salt and pepper, and you can pour this down over the whole dish before serving it!
Let me know how it works out!