February 1, 2007
SMOTHERS DAY:
Recipe of the week: PORK CHOP ETOUFFEE (Sylvia Carter, Newsday)
1 teaspoon saltPosted by Orrin Judd at February 1, 2007 11:46 AM
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
6 boneless pork chops (about 2 pounds)
4 cups chopped onions (about 5 large), divided
1 cup distilled white vinegar
1/4 cup corn oil
2 cups chopped celery
1 cup chopped green bell pepper
6 cloves garlic, minced
3/4 cup water, or more if needed
1. The day before making the recipe, or up to three days ahead: Combine salt, black pepper and cayenne pepper and sprinkle on both sides of pork chops. Place chops in a dish in a single layer and cover with 2 cups of the chopped onion and the vinegar. Cover tightly and marinate overnight, or for up to 3 days.2. Lift chops out of the marinade and wipe dry. Discard onions and marinade. Heat oil in a heavy pot or Dutch oven over high heat. Brown chops on both sides until golden (about 3 minutes on each side); remove from pan. (Brown in batches, if necessary, being sure not to crowd. Reduce heat to medium high if the chops are browning too fast.)
3. Add celery, bell pepper, garlic and remaining 2 cups onions. Reduce heat to medium and cook about 10 minutes, or until vegetables are softened, scraping the bottom of the pan to release the browned, crisp bits into the vegetables.
4. Return chops to pan, add water and bring to a boil. Reduce heat to a simmer, cover and cook 45 minutes, stirring occasionally. Add a bit more water, as needed, if the pork and vegetables are becoming dry. Makes 6 servings.
oj,
Much easier, and probably just as enjoyable, if not more so.
Mike
Pork Loin with Winter Fruits
Ingredients
1 boneless pork loin roast (2.75-3#'s) trimmed of fat
Freshly grated nutmet
2 tsp. salad oil
1 large onion, finely chopped
1/2 cup each pitted prunes and dried apricots
1 cup dried apple slices
1 tsp dry mustard
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup dry sherry
2 Tbl. lemon juice
1 Tbl. honey
Grate nutmeg on all sides of pork loin.
Heat oil in wide, non-stick frying pan over medium-high heat; add pork and brown well on all sides.
Meanwhile, in a 4 quart or larger electric slow cooker, combine onion, prunes, apricots and apples; sprinkle with mustard, cinnamon and salt.
in a small bowl, mix sherry, lemon juice and honey.
Place pork on top of fruit mixture; pour sherry mixture over pork.
Cover and cook at low setting until pork is very tender when pierced (original recipe says 7.5 to 8.5 hours, I'd start checking at about 6 hours)..
oj,
Much easier, and probably just as enjoyable, if not more so.
Mike
Pork Loin with Winter Fruits
Ingredients
1 boneless pork loin roast (2.75-3#'s) trimmed of fat
Freshly grated nutmet
2 tsp. salad oil
1 large onion, finely chopped
1/2 cup each pitted prunes and dried apricots
1 cup dried apple slices
1 tsp dry mustard
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup dry sherry
2 Tbl. lemon juice
1 Tbl. honey
Grate nutmeg on all sides of pork loin.
Heat oil in wide, non-stick frying pan over medium-high heat; add pork and brown well on all sides.
Meanwhile, in a 4 quart or larger electric slow cooker, combine onion, prunes, apricots and apples; sprinkle with mustard, cinnamon and salt.
in a small bowl, mix sherry, lemon juice and honey.
Place pork on top of fruit mixture; pour sherry mixture over pork.
Cover and cook at low setting until pork is very tender when pierced (original recipe says 7.5 to 8.5 hours, I'd start checking at about 6 hours)..