Monday, April 9, 2018

Pork chops ma façon

Eastside Road,  April 8, 2018—

PORK CHOPS my way. I’m sure I’ve discussed this before: you put chopped garlic, salt, and plenty of fennel seeds in a mortar and grind it up to a paste. I add half a lemon zest, micrograting it in. Add olive oil ans a little lemon juice. 

I rub the white fat on the edges of the cold chops into the cold black iron frying pan, then get it good and hot and add the chops (salted when brought home from the shop). 

Spread half the mixture from the mortar on the chops as they cook. Turn when done on the first side and spread the remaining mixture. 

When done, deglaze the skillet with white wine, reduce, and pour over the chops. 

Tonight we had steamed asparagus alongside, green salad after, then a caramel pecan ice cream sundae. 

Riesling, Emma Reichart, 2016

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