Accidental Hedonist

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!

Serves 4

Technorati Tags: Food and Drink, Recipes, Pork Chops, Red Onion Relish

This is the first official pork recipe for this series and I think I picked a darn good one. It came out far better than I expected, and it was tasty and juicy.

And yes, it’s an Italian dish…from teh Neopolitan region (The use of tomatoes is the tip off…actaully, the term ‘alla Pizzaiola’ is the rea big tip off). If your frightened of using Italian names, just call it Pork chops with Mozzarella and Oregano.

• 2 lbs boneless pork chops, 1/2 – 3/4 inch thick (I did use thicker cuts, and they came out fine).
• salt and pepper to taste
• 5 sprigs of fresh marjoram
• 1 1/3 cup of your favorite chianti
• 14 oz can of canned plum tomatoes, drained
• 4 Tbsp olive oil
• 2 garlic cloves, crushed
• 1/2 cup all-purpose flour
• 4 Tbsp unsalted butter
• 1/4 cup beef stock
• 8 oz fresh mozzarella cheese, sliced
• 2 Tbsp dried oregano

Place the pork chops in a glass dish. give a light coat of salt and pepper (to taste) and top with the sprigs of marjoram. Cover with the chianti, and marinate for at least an hour. More if you’re feeling a bit punchy.

After the marination is complete to your liking, pre-heat the oven to 400 degrees F.

Using a food processor, puree the tomatoes. Add 2 Tablespoons of the olive oil, the garlic, and salt and pepper (again, to taste). Place in a heated suace pan and cook for 5-7 minutes over medium high heat.

Remove the pork chops from the marinade (reserve the marinade for later use) and pat dry with paper towels. Dredge the chops in the flour and tap off any excess, leaving the chops only lightly coated with flour.

In a large skillet, place the rest of the olive oil and all of the butter. Turn the heat to medium/medium high. When butter has dissolved, and no foam remains, place i nthe pork chops and sear both sides. Pour the marinade over the chops and allow to stew for 45 – 60 seconds. When marinade starts to bubble, add the stock and salt and pepper once again to taste. Cover, lower the heat to medium, and cook for 7-9 minutes.

After the 7-9 minutes, remove pork chops to a baking dish. Deglaze the skillet with a little water and reduce. Spoon the deglaze over the chops.

Cover each pork chop with tomato sauce and cheese (or cheese first, and then sauce… it’s up to you). Sprinkle with oregano and once again salt and pepper to taste. Place baking dish into over for 5 minutes in order to melt the cheese.

Serves 4-6