Thursday, July 26, 2007

pork chops: a craving

Ever have a hankering for some pig? Maybe it was the bacon I'd eaten for breakfast that started it all, maybe just a primitive urge, but by the time I was ready for dinner I was ready for pork chops.

- mix 2 tablespoons dijon, 2 cloves minced garlic, tablespoon red wine vinegar, cayenne.
put some of that on 2 scored pork chops and let sit for at least 15 minutes(upwards of expiration date).
- add honey, soy sauce, black pepper (always fresh), tablespoon melty butter, equal amounts bread crumbs and corn meal.
- after dripping chops of excess marinade, cover in crumb mixture.
- saute with butter on medium/high heat, about 3-4 minutes/side

These are great chops! If only there was more fat on the pork, I feel it could have helped the richness and moisture. The dijon base is excellent, especially with the garlic.
But what made these great? onion.

- cut off both ends and remove skin of one medium onion
- score with a deep, radial pattern, as if preparing a bloomin' onion.
- drizzle with olive oil, balsamic vinegar and sprinkle with salt, pepper, cayenne.
- conceal with aluminum foil and bake for 30-45 at 350.

The combination is perfect. Juicy, crisp-breaded pork and falling-off-the-bone onions.

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