The Great Sesame in Everything Meal

This meal did not start with the intent to use sesame as a part of everything but little by little it turned into exactly that. I had these great pork chops that were about an inch in thickness with that wonderful strip of fat on the one side and I was trying to figure out a way to make them not only taste good but look good as well. The other thing to think about was what sides to have with the pork chops. I did not want anything too complicated so I settled on mashed potatoes and baby bok choi.


Sesame Seed Crusted Teriyaki Pork Chops

4 Boneless Pork Chops
3 TBSP Teriyaki Sauce
1 TBSP Sesame Oil
Sesame Seeds
1 to 2 Cups Vegetable Stock
Salt & Pepper to taste

Preheat oven to 380 degrees Fahrenheit

Put the Teriyaki sauce and sesame oil in a medium to large deep baking dish. Place the pork chops in the baking dish and coat them in the Teriyaki mixture and allow them to sit in the mixture for 15 to 20 minutes.

Sprinkle the sesame seeds over the top and bottom of the pork chops. Add in 1 Cup of the vegetable stock and salt and pepper.

Cover with aluminum foil, place in the oven and cook for about 30 minutes. During this time check in about 15 to 20 minutes into the cooking time to make sure that there is still plenty of liquid in the baking dish. If it has started to dry out add a bit more of the stock (you should have at least 1/2" of liquid at the bottom of your dish). Once the cooking time has lapsed check with a food thermometer to make sure that the internal temperature of the meat is at least 145 degrees Fahrenheit. If you are curious about food safety and proper temperatures for any food here is a link that will be very useful to you).

Uncover the pork chops, baste them with the liquid in the pan and set your oven to broil. Allow meat to broil for 5 minutes or until you see the top start to to turn a golden brown. Remove from oven and allow to rest.


While your meat is cooking you can make the mashed potatoes and bok choi. I think the mashed potatoes are very self explanatory so I will not go into the method (we all do them our own way any way). For the bok choi it was very simple. Just separate and clean your bok choi leaves. place about one tablespoon of sesame oil in a frying pan. Heat it up place the bok choi in the pan toss a few times and that is it. This is a very tender vegetable and it does not require a long time for cooking, so don't over do it. 2 - 3 minutes in the pan should be more than enough.

The only thing I did extra for the mashed potatoes was a Teriyaki sesame gravy. I made it using the left over liquid from the pork chops. I placed it in a sauce pan and added corn starch a little bit at a time until the liquid reached the right consistency (it should evenly coat the back of a spoon and not be too runny).

Well that is all. I hope you enjoy it.

Pork Chops with Apple, Plum and Date Vinegar Reduction

 

As you may have read in my previous post, my husband and I have learned a little bit about  how to properly butcher meat. One of the perks of taking the class was that you got to take home the meat that you butchered, so our freezer is now full of some great pork cuts, which we need to get through. To help us get started on this task I concocted this recipe using some of the fruits that did not get used from last week's grocery purchases, just an apple and some plums. Here is the recipe.

For the Pork Chops:

4 Large Bone-in Pork Chops

1-2 TBSP Olive Oil

3 Cloves of Garlic (minced or crushed to a paste)

In a large bowl combine the olive oil with the garlic. Place your pork in the bowl and coat it with the olive oil and garlic mixture.Allow the pork to sit in this mixture for at least 10 minutes.

Heat a large frying pan over medium high heat. Once the pan is hot place your pork chops in it and sear about 5 minutes on each side. Lower the heat cover the pan and allow to cook for another 5 to 10 minutes to allow the meat to fully cook through.

Remove the pork chops from the pan and let them rest. 

In the meantime use the fat and juices left in the pan for the reduction. Here is what you will need:

For the reduction:

1/2 Cup Chicken Stock

1 Large Apple (Cored and sliced into thin wedges. Gala preferable because of its sweetness)

2 Plums (Pitted and sliced into thin wedges)

1 1/2 tsp Date Balsamic Vinegar (if not available you can use fig balsamic)

As mentioned above you will use the juices left by the pork chops in your frying pan. Start by de-glazing your pan with the chicken stock over medium heat. 

Add in the apple and plums, cooking until they are soft and tender.

Add in the date balsamic and raise the heat slightly to allow the mixture to simmer. Allow it to reduce by 25 to 40 percent. When it coats the back of a spoon you are good to go.

To serve, simply put the fruit and a little bit of the reduction liquid on the plate. Place your pork chops on the fruit and drizzle the remaining reduction liquid on the pork chops. Accompany it with rice and a steamed vegetable and you are set.

Enjoy.

Pork Chops with Pear, Shallot and Thyme Medley

This is a nice and easy recipe that will take minimal time to make and the taste is just wonderful because pork pairs so nicely with pears. Here is what you will need.

4 Nicely sized pork chops (Usually something that is about 1 inch thick will do nicely with a nice edge of fat)

Salt and Pepper to taste (season the pork chops with these just before they go into the pan)

2 TBSP Butter

2 Large Shallots (sliced thin)

2 Large Bosch Pears (sliced thin)

1 TBSP Dry Thyme

1 Cup water

In a deep pan or dutch oven on medium heat add the butter, shallots and pear slices. Let the butter melt and make sure to coat the shallots and pears with it.

Cook until the shallots start to caramelize. then push the mixture into the center of the pan and add the pork chops.

Sear the pork chops on both sides.

Add the water and sprinkle the thyme just a little over the pork chops and mix the remainder into the shallot and pear mixture. 

Simmer for five minutes then cover and lower the heat to a medium low. 

Cook for about 20 - 30 minutes then turn off the heat and let it rest.

Serve with rice and your favorite vegetable and definitely give it a generous amount of the juices from the pan for a little extra love.

Enjoy :)

Sage Rubbed Pork Chops with Apple Slaw

This post is another one from my other blog's archive that I thought needed to find its way on this blog just so that I can start keeping all my food stuff together. The recipe is from Food Network's website, which I visited in order to find some inspiration on what to do with the food I had at hand. I found this great recipe for pork chops by Ellie Krieger, so I went with it. My husband said that he enjoyed the vegetables just as much as he enjoyed the pork. I accompanied it with a bit of garlic infused jasmine rice. The following are some progress shots I took while preparing the food as well as a final result shot. I can sincerely say it was delicious and not complicated at all.

The pork chops after a little searing

The sauteed apple, sage and onion mixture

The mixture after the cabbage, vinegar and carrots were added

The Final Result

Tomorrow I am trying out a cupcake recipe I found on one of my favorite blogs Bake, Robot! so that I can get myself going again.