We had a great little Vietnamese Restaurant nearby and their pork chops were one of the best things on their menu. Sadly, for us, the family that ran the place retired and moved to Florida. I’ve found several recipes and this is my take. Serves four.
4 bone-in pork loin rib chops about an inch thick
½ of a small onion or the white part of a couple scallions, finely chopped
½ cup of Vietnamese or Thai fish sauce
4 TBS brown sugar
2 TBS rice vinegar
1 Tsp freshly ground black pepper
1 TBS peanut oil
Add fish sauce, brown sugar, rice vinegar, and pepper to a small bowl and whisk well to make the marinade.
Poke the chops through with a fork in several places, so they will take the marinade. Put the chops in a freezer bag, add the marinade and turn the chops to coat. You can leave them on the counter for at least a half hour (or overnight in the refrigerator.) Turn them over from time to time.
Add the oil to a well-seasoned cast iron skillet over medium high heat. Scrape off the marinade and put the remainder in a small pot and bring to a boil, and simmer to reduce. Wipe the chops with a paper towel.
Cook the chops until they are well browned, about four minutes to a side. Serve with the marinade sauce, Jasmine rice, and lime wedges. An Asian beer would go nicely. Or a sturdy red wine.
A pork tenderloin is an inexpensive, delicious dinner that can be put together in very little time. For this recipe you need a big pan that can start on the stovetop and be finished in the oven. I have a 14-inch well-seasoned cast-iron pan that does the trick. You’ll want your kitchen fan on high during the initial searing.
Pork tenderloins (they come two to a package)
2 TBS peanut oil
3 cloves of garlic, peeled and minced
!/2 cup honey
1 TBS soy sauce
1 TBS Chinkiang Vinegar
1 TBS Chinese rice wine or Saki
2 Tsp Dark sesame oil
Preheat oven to 350 degrees F. Whisk the sauce ingredients in a small bowl and mix well. Set aside. Sprinkle the tenderloins with salt, pepper and paprika.
Set pan over burner on medium high heat until it is very hot. Put in the oil and when it starts to smoke sear the tenderloins all over, until they are nicely browned, about three minutes per side.
Turn off the burner and toss in the garlic and stir it in the hot pan for about 15 seconds (don’t burn it!) Give the sauce a final stir and add it to the pan, coating all sides of the pork.
With a couple good potholders carefully put the pan in the oven, and cook for about 15 minutes, or until internal temperature is 150 F. The tapered ends will be medium and the center will still be pink. Something for everyone! I would serve this with rice and apple sauce or chutney. Or baked beans.
The best way to cook sea scallops is to sear them in a hot cast-iron pan, but when you are cooking for a crowd, baking is a good second best, and much less labor intensive. These were delicious. Continue reading →
For tonight’s Shrove Tuesday dinner my son requested that we have both pancakes and jambalaya, which is a thing their church in Alexandria does. “Dad, do you have a jambalaya in you?” he asked last week. It was in rotation during his childhood, but I seldom make it anymore because it is a pile of food, and until the pandemic, it was just the two of us.
It’s cold and damp out today, so I decided to make this gooey Mac and Cheese, even though I know the grandchildren that currently live with me prefer Annie’s (which turned out to be true. (Matthew 7:6)
Since Price Chopper cancelled my pick-up order, I have turned to my pantry to feed the six of us (a couple of my grandchildren and their parents are quarantining with us.) You know those cans of chicken breast you bought at Costco or BJ’s in case you wanted to make chicken salad or there was a pandemic, now is their time to shine. Continue reading →