Friday, March 7, 2014

Pork Chops

We had more crazy weather this week, leaving many of us in Little Rock paralyzed with icy roads once again, and then the recovery afterwards had many of us confused about what day it was once we were back in the office and even left some wondering if the truck delivered our Arkansas Times issues or not.  It was my kind of crazy....

And of course my husband's kind of crazy.  One year he spent a lot of money on specialty tires for his big truck, and I used it as an excuse to be mad and spend a lot of money on things that I felt were important like Chanel products & Italian high heels.  But in crazy winter weather and the hill on Chenal that we have to conquer to get home, I love those crazy expensive tires more and more.  Especially since I knew there was thundersleet coming, and I wanted to get to the Chenal Country Club with my friend Monika to see what they had going on for the Academy Award dinner benefitting Wolfe Street.  We were able to spend just enough time there to justify getting into cute formal dresses, getting pictures made, then narrowly escaping scary road conditions to get home safely back into our comfy jammies...
Because I was more concerned about getting in and out of the Oscar dinner with my friends from the Arkansas Times that night, I forgot to properly stock up on food and sustenance for my family due to impending severe weather.

So luckily my husband was able to drive me Monday morning to the grocery store in his big truck with the ridiculously expensive tires.  I appreciate them both more and more each day.   
So I picked up his favorite:  pork chops.  Did I spend a lot of time in the store, taking my time while he sat in his truck?  Yes, and did he call me 3 times to ask me to hurry....yes.  Slightly annoying, honey.  :)  LYMI

Ingredients:
  • 3 - 4 pork chops
  • 2 tbsp fish sauce
  • 2 garlic cloves, minced
  • 1 tbsp turbinado sugar
  • 1 tbsp liquid aminos or tamari
  • about 2 tbsp chopped cilantro
  • 1 shallot, chopped
  • 1 tbsp scallion oil
  • 1 tbsp white balsamic vinegar
Directions:
  1. Marinate the pork chops in the fish sauce, garlic, sugar, & liquid aminos a couple of hours.
  2. Mix the cilantro, shallot, oil, & vinegar.  
  3. Sear the chops over high heat about 2 minutes per side.
  4. Finish in a 400 degree oven for 10 minutes.
  5. Top with the cilantro mixture.



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