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Tuesday, December 9, 2008

Back to Basics: Recipe

Like "Stella," I've got my groove back. I am back to basics with marinating meats so their flavor is out of this world and their texture is supple and moist. We had pork chops with great taste and I paired them with a sort-of pickled pepper (at least that's how my husband described it) and citrus fruits. So I offer to you a basic - but favorite - pork recipe.

Pork Chops with Ginger and Citrus Fruit
1 1/2 lb. pork loin cutlets, boneless, center cut
3 scallions, coarsely chopped
3 large garlic cloves, quartered
1 Tbsp. Dijon Mustard
1 Tbsp. fresh ginger, coarsely chopped
Juice of 1 lemon
1/4 cup honey
3/4 cup soy sauce

Combine all ingredients in a food processor until all large pieces are finely chopped and liquid is totally emulsified.

Score each chop once on either side and place in a large plastic zip bag. Pour marinade over it and mix well. Place in the refrigerator for at least 24 hours.

Broil chops on high for about 6 minutes per side. Serve with slices of lemon, lime, and pink grapefruit.

Sauteed Pickled Peppers
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 leek, sliced thin
2 Tbsp. Rice Wine vinegar
1 Tbps. Olive Oil
2 Tsp. Sesame Oil
Juice of 1 lime

In a large pan, heat oils over medium heat and add the leek and peppers. Saute them until very soft at medium-high heat, stirring often. Add in the vinegar and let it boil off about 30 seconds before adding the lime juice. Again let it boil about 1 minute, stirring often. Serve.

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