I am so grateful for the wonderful inspiration I get from reading recipes on the blogs I follow. I mentioned once before that if I don’t comment on sweet things and baked goods, it’s simply because I don’t eat sweets (well, only rarely) and I don’t bake.
On Thursday, Jenn posted an excellent pork chop recipe. She didn’t have mint and substituted oregano – a good choice. I had basil (are you tired of me bragging about the garden?), which I chose to sub for the mint, then changed my mind and stuck with oregano. A word about my pork chops. I don’t remember how they were labeled (what cut, that is) because we bought them several weeks ago in a huge “value pack.” I divided them by 5 and froze the packages. Three of them are pictured below. They look pretty good as is, but trust me, they required a lot of trimming. After that and bone removal what was left was best for a quick sauté. That didn’t necessitate any change in marination.
The recipe is pretty much as Jenn posted it. I altered the amounts a bit to account for the amount of pork I had. In the end the taste was lemony with only the merest hint of sweetness from the honey. Here’s a pic of my favorite kitchen uni-tasker, a lime squeezer. It works with lemons if you cut the lemon into quarters to make it fit. It squeezes out some of the lemon pulp which I scraped into the marinade.
I’m in the limerick mood again.
I had a nice package of pork
And wanting to not be a dork,
I trimmed them
And cut them
To a size I could eat with a spork.
Honey, lemon and oregano pork chops
1 lb. pork cutlets, chops, or some such thing
1.5 tbsp honey
zest from 1 lemon
1.5 tbsp lemon juice (1/2 lemon)
1 ½ tbsp olive oil
1 tsp dried oregano
salt and cayenne pepper to taste
Trim and cut up the pork as necessary depending on the cut. Place in a resealable bag. Combine all remaining ingredients (except butter) and pour over the pork. Marinate in the fridge for a few hours.
Heat a skillet over medium heat (4 on my 1-10 dial). Add butter to the pan. When it’s melted, add the pork pieces and sauté, turning a couple of times, until just barely pink in the center.
On Thursday, Jenn posted an excellent pork chop recipe. She didn’t have mint and substituted oregano – a good choice. I had basil (are you tired of me bragging about the garden?), which I chose to sub for the mint, then changed my mind and stuck with oregano. A word about my pork chops. I don’t remember how they were labeled (what cut, that is) because we bought them several weeks ago in a huge “value pack.” I divided them by 5 and froze the packages. Three of them are pictured below. They look pretty good as is, but trust me, they required a lot of trimming. After that and bone removal what was left was best for a quick sauté. That didn’t necessitate any change in marination.
The recipe is pretty much as Jenn posted it. I altered the amounts a bit to account for the amount of pork I had. In the end the taste was lemony with only the merest hint of sweetness from the honey. Here’s a pic of my favorite kitchen uni-tasker, a lime squeezer. It works with lemons if you cut the lemon into quarters to make it fit. It squeezes out some of the lemon pulp which I scraped into the marinade.
I’m in the limerick mood again.I had a nice package of pork
And wanting to not be a dork,
I trimmed them
And cut them
To a size I could eat with a spork.
Honey, lemon and oregano pork chops
1 lb. pork cutlets, chops, or some such thing
1.5 tbsp honey
zest from 1 lemon
1.5 tbsp lemon juice (1/2 lemon)
1 ½ tbsp olive oil
1 tsp dried oregano
salt and cayenne pepper to taste
Trim and cut up the pork as necessary depending on the cut. Place in a resealable bag. Combine all remaining ingredients (except butter) and pour over the pork. Marinate in the fridge for a few hours.
Heat a skillet over medium heat (4 on my 1-10 dial). Add butter to the pan. When it’s melted, add the pork pieces and sauté, turning a couple of times, until just barely pink in the center.
Wow, those chops looks so great. I can never find chops like that at my grocery store!! I have a lemon squeezer and it is my favorite kitchen tool too!! (go figure, we have the same taste in tools!)
ReplyDeleteI loved the simplicity of this dish and the lemon zing it had..it was so delicious!
These look delicious. I have an over abundance of oregano in teh garden that I need to use. I have a feeling this might be in my future!
ReplyDeleteI for one am not tired of hearing about the garden. My own is giving me zucchinis but that's about it, well herbs too.