How to cook a hearty Asian-American breakfast called Roasted Pear and Sage Pork Chops, sided with simple sushi egg rice:
This is the perfect replenishing-the-"bone"-meal after skiing. (I'm assuming your cabin in the alps has a full kitchen - and that you had brought over market-fresh meats and produce and fruits.)
Heat oven to 475.
Rub chops with rock salt and fresh-cracked peppers and sumac powder all over, especially on the protruding bone. Olive oil them, and rub/massage spices again. Look at the "before" picture. Do that (think of the name of this dish; I actually added rosemary and shredded Brussels sprouts for more earthiness flavor to balance out with the pear and sage "appleness." Some salt would be good.)
Cover tight the cast iron skillet with aluminum foil and bake for about 25 minutes. Remove foil and lower temperature to 350, and cook for another 10-15 minutes for medium done-ness. (The indicator is a nose full of infused vegetable aromatics silently crackling and broiling with the meat and fat to the tune of, "I am incorporated now, Chef"; a trained "sniffer" is in us all when it comes to home food deliciousness coming out of "pipes" in the kitchen).
I have a reverse technique before serving this dish: sear the chops over high heat in the same skillet - both sides, about a minute or two each - immediately after baking; the meat achieves the succulence and tenderness in the oven, but not the color of "Ipanema" high noon skin. Leave the veggies in the skillet and sauté for "colorifics." Plate (as seen in "after").
Leave your ski boots on - and attack!
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