Posts Tagged ‘pork chops’

Not My Kitchen Cooking: A Pork Chop and then a Salmon

While I don’t intend to publish everything I cook – that would make this a daily newsletter – I will put up the things I thought answered to this challenge:

  1. Is it healthy?
  2. Is it flavorful but not because I buckled and bought sauce or extra seasonings or vinegars or anything?
  3. Would I make it again (read: would Kate eat it again)?

A Two-Dinner-in-One Post:

–RECIPE #1– Pork Chops with Orange Marmalade and Roasted Broccoli
In my delightful care package this week, I received a lone packet of Smucker’s orange marmalade (no doubt from the kitchen drawer at work). It’s the kind of thing you toss into the pantry and forget until you move and then have to toss it out because you have no idea how long it’s been there. But, since I don’t really have a pantry (aside from the mass of gummy bears and chocolate bars from Seattle) I wanted to use it for something… other than toast.

Well, I mean, I roasted it. Ask me if you want the details.

Seasoned, cooked in a pan until just cooked through. Takes about 6-8 minutes depending on the thickness of the cut – mine were an inch.

Orange Sauce
Reduced just under a half cup of orange juice with the marmalade until it was thicker and more syrupy – scrapping up all those yummy bits from the pan. Added chops back in to turn a few times.  And voila! Delicioso. Clever-o. Not jello.

–RECIPE #2– Salmon with Cilantro, Garlic and Lemon with Sautéed Kale

2 salmon fillets
3-4 cloves of garlic, minced
1 bunch kale, torn off the bitter stem
cilantro paste – I usually use fresh, but it’s one of the few things I got for the long haul
Salt & pepper – the only other things I got for the long haul
3-4 slices of lemon
oil & balsamic vinegar

Season the fish and put in a glass oven-safe baking dish with a little olive oil. Rub cilantro and garlic over top. Then, top with lemon slices. Into the oven at about 350 for 20-25 minutes, until fork flakes. Meanwhile, back at the ranch, saute kale with remaining garlic, olive oil and a splash of balsamic vinegar. Cover and let cook until wilted. About 10-15 minutes. Boom.

What I love about making greens like this is it requires almost no attention. Just cover and let ‘er go (thanks Kindi for the tip). And the salmon takes care of itself. Easy peasy and delicious.

Sorry, no photo of the chops. Just imagine it. Good? Yum.

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