Selling Sno-Cones at the Beach

the blog knows all

I lost my recipe for Pork Adobo some weeks ago, and even though I make it often, I didn't quite remember the proportions and types of spices involved in the marinade. But B said, isn't that in your blog, and lo, it was, back in May. It's exciting that my blog is smarter than I am.

Here's last night's contribution to more interesting eating in 2006.

Citrus-Balsamic Pork Chops (adapted from Joy of Cooking). Serves 2.

Saute 1 small chopped onion in olive oil
When it's translucent, stir in a couple of pinches of ground allspice and a T of honey.
Push onion mixture to the sides, and brown 2 pork chops, salting and peppering.
Add some lemon zest and a couple of spoonfuls of fresh lemon juice to pan; add enough chicken stock or broth so that you can braise the chops (about 1/2 C in my saute pan).
Cook chops until done. (Not OVERdone, the way I did.)
Remove chops; add a splash of balsamic vinegar and reduce sauce until thickened, scraping up the brown bits. (Not black, as in my case, because I burned the onions.) Next time, I'm gonna try adding a little flour in water to thicken it and gloss it up.
Bathe the chops back in the sauce to warm them; serve over rice.

I thought the allspice and honey were an interesting variation. I think I might add a little more honey. The original recipe doesn't call for zest, but I have found in the past that lemon juice itself isn't enough to sustain lemon flavor in cooking. For that, you really need the zest.

Posted by otto0114 at January 16, 2006 01:32 PM