Oh the world just became a simpler place to live. No, peace has not been called, nor has the cure for Avian Flu been ditributed to the masses. Alas, it is the discovery of relishes that has opened my eyes toward the land of tasty simplicity.
Some of you may mock. Some of you may sneer. But I stand by this position. The right relish can compliment, even enhance your dinners. Sauces are not the only option.
Take this relish…Please. Ha ha ha. See, this is how happy this dish as made me, as I can paraphrase Henny Youngman without any trace of ironic detachment.
Red Onions and Balsamic Vinegar go together like Nick and Jessica Brad and Angelina. Add green olives, and it’s like adding a very comforable third to the mix, without the uncomfortable silences, and petty jealousies. Add it to pork, and it’s like Morman Tabernacle Choir singing Handel.
I made this with Panfried Pork Loin, but in truth, any chop or loin cut will work with this.
- 1/2 cup chopped green olives, pitted (I used Picholine)
- 1/2 red onions, peeled and sliced
- 2 Tablespoons Balsamic Vinegar (The better the vinegar, the better the relish)
- 1/4 cup Extra Virgin Olive Oil
- 1 teaspoon red chili flakes
- 2 garlic cloves, minced
- Salt and pepper to taste
- 4 pork loin chops, about 1 inch thick
- AP Flour
The instructions are easy. Take all of the ingredients, except the pork and flour, and place in a medium mixing bowl. Mix well. Cover with saran wrap and place in the refrigerator to chill.
Place a large skillet over medium high heat with a tablespoon or two of olive oil. Bring to temperature.
Pat the chops down with a paper towel. Coat with flour and tap off any excess. Salt and pepper generously and place in the skillet. Cook 5-7 minutes on one side, flip, and cook 5-7 minutes on the other. Using a meat thermometer, ensure the inside has cook to above 140 degrees F.
When done cooking, place on a plate and allow to set for 5 minutes. Top with the Red onion Relish. Serve!