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🦋 Slice of life

I served the pork chops tonight with apple gravy -- something which had never occurred to me before but now seems so completely obvious it is difficult to imagine pork chops served any other way. Here is how:

Sauté an onion in a bit of olive oil, with liberal amounts of salt and smoked paprika. Push the onion to the sides of the pan and add two pork chops. Cook over a high flame for a couple of minutes. As the bottoms of the onion slices start to blacken, turn the chops over and put the onion on top of them. Cook over a medium flame until it does not have any pink when you slice into it. Take the meat out of the pan and deglaze with some beer. Scrape the burnt bits off the bottom and add about 1/2 cup of apple sauce and some cinnamon. Stir until dark throughout and steamy. There you go; put it on top of the meat and eat with the remaining beer and (depending) rice or potato or bread; yogurt might be a nice addition, as might pickles.

Sylvia and I had a nice dinner; then she ran off to study, and I am digesting the chop and listening to the New Iberia Stompers (nice find! from my recent trip to New Orleans) live sessions. Here's Shim-me-sha-wabble:

posted evening of June 18th, 2013: 1 response