So, I was going to write a recipe for leftover turkey soup, which is delicious. But I figure, you’ve already probably picked the turkey clean and thrown out the carcass by now. Besides, last month’s meal was a recipe for soup. So here’s my favorite way to make pork chops, a meal I start to crave when the weather turns cold.
I prefer bone-in pork chops to boneless because the flavor is so much better. Bone-in chops are a little more difficult to cut into, but it’s well worth the effort. This recipe uses fennel seed, which you can find in the spice section. They smell heavenly, and they’re a perfect match for pork. Just be careful how much you use, because a little goes a long way.
This recipe is written for two people, so multiply according to how many people you’re feeding.
MAIN DISH
Pork Chops with Fennel Seed
INGREDIENTS
-1 Tbsp. red palm oil
-two bone-in pork chops
-two cloves fresh garlic, peeled and finely chopped
-fennel seed
-sea salt
DIRECTIONS
Warm the oil over medium heat in a large cast iron pan. Place pork chops next to each other, and spread them with garlic, a very small pinch of fennel seed, and a pinch of salt. Try to distribute the seasonings evenly. When the oil is ready, place the chops seasoning side down in the pan. Spread the sides now facing you with seasonings, following the same method as above.
Cook for about 10 minutes per side, or until chops are completely cooked through. Take care not to overcook, and pork can get really tough when it’s overdone. But also be sure it’s completely cooked. There is no “medium rare” with pork chops; they should always be well done. You can check for doneness by slicing into one of the chops to see how it looks inside. When they’re done, serve immediately.
SIDE DISH
Sauteéd Cabbage Wedges
INGREDIENTS
-1/2 head green cabbage
-1 c. water
-1 Tbsp. butter
-pinch of caraway seeds
-sea salt
DIRECTIONS
Slice cabbage into 4 wedges, removing the hard inner core of each wedge. Secure the layers of the wedges by running a long toothpick through the center of each wedge.
In a large frying pan or pot, warm water, butter, and caraway seeds over medium heat. Once the butter is melted, place cabbage wedges in the pan. Cook for about 8 minutes on each side, taking care when you flip them so they don’t fall apart. Serve warm.
SIDE DISH
Baked Yams
Preheat the oven to 375ºF. Place two yams on a cookie sheet or aluminum foil, and carefully poke a few holes in the top of each one. Place the yams in the oven, bake for about an hour, and serve sliced lengthwise with butter and brown sugar.
DESSERT
Poached Pears
INGREDIENTS
-two firm pears, peeled and cored, chopped in half
-1/4 c. sugar
-1/4 c. water
-1/4 c. red wine
-1 small cinnamon stick
-1/4 tsp. lemon zest
DIRECTIONS
In a medium pot, warm all ingredients except pears over medium high heat for five minutes. The liquid should be simmering, not boiling, and a sauce should begin to form.
Reduce heat to low, place pears in liquid, and cover the pot. Cook for about fifteen minutes, or until pears are soft. You can serve them immediately, though I prefer to let the pears soak in the sauce for a few hours turning them now and then to ensure they get coated evenly. This will result in appetizing pears that are plum-colored.
You can serve the pears alone, or you can dribble them with cream. You can also serve them over ice cream, if that’s your thing.
MUSIC
Doc Watson, Southbound
Though I’m no fan of country music, I usually like bluegrass, and Doc Watson is my favorite bluegrass artist of all time. He’s one of the fastest pickers I’ve ever heard, and did I mention he’s blind? Though you might want to start with a Best of or something, Southbound is a great collection of songs. The album was released in 1966, and it’s just as great now.
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