Tonight’s dinner, or you drunken pig!


The meat of choice for DH and me is usually chicken. We eat a lot of chicken. Lots. In fact, I often wonder why Foster Farms does not send us Christmas cards each year. I know we impact their profit margin. A card would be nice.

I like using chicken in recipes because as meat goes, it is the most versatile…the meat of a thousand tastes…heck, you can even add chocolate!! They call it molé. There are even Italian and east Indian chicken + chocolate recipes. More on these later.

Tonight we’re dining on Mother Nature’s 2nd most versatile meat: pork. Pork rocks! From bacon to pork loin, this is truly equal to chicken’s multifaceted culinary applications…tonight:

Pork Chops in Apple Cider with Fennel

2 large bone-in pork chops

1 fennel bulb, peeled and diced

1 pint of hard cider — I like Samuel Smith’s Organic Cider (Whole Foods)

1 tbl of Gourmet Gardens ginger

1 tbl of GG’s garlic

1/4 cup of ketchup

  1. Season pork chops with salt & pepper and a healthy sprinkle of garlic powder.
  2. Brown both sides in a tbl of olive oil. As both sides are browning, add the fennel.
  3. When both sides are browned — about 7 mins each side, lower the heat and add the cider–minus a drink for the cook.
  4. Simmer for about 20 mins or until the liquid is reduced by half or so. Remove meat to serving plate…bring the juices back to a boil and stir in the ketchup. Pour over the meat and serve.

I am serving these with baked sweet potatoes…

Preheat oven to 400°

Double wrap each potato in foil–they leak and make a holy mess in your oven–place on baking sheet and bake for an hour…That’s it. Serve with butter like regular baked potatoes. Add a salad and voilá! Dinner is served.

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Published in: Uncategorized on November 10, 2009 at 9:49 PM  Leave a Comment  
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