I made this recipe about a month ago. That's how far behind I am in blogging. I'm out the door at 6:45am every weekday, and home about 11 hours later. I usually jump into making dinner right away, and if I have a little time to myself-- I try to catch up on what the rest of my food blogging friends have been posting.
This is a really quick post, tonight. So, I thought I'd share how I cook on a work night, with all of you. That's why I won't have a recipe written out, like I usually do. I think this is an easy dinner, that's more about technique and not being afraid to season your food. When I'm cooking fast, I don't measure. I taste... add a little seasoning at a time, and one final time before plating.
On another burner, I've heated some olive oil. I belong to the club, where I don't sear with extra virgin olive oil. I use EVOO more as a dressing or finishing oil. That's what I've heard a lot of reputable chefs say, and so that's what I do. The oil is hot, so I put two pork chops in, seasoned with kosher salt & fresh cracked pepper only. That goes into the oven, next to the Brussel sprouts. How long? Oh, 7-8 minutes. I always cook by temperature. 140F is good for us.
I found some yams, which I peeled and cooked and mashed. No sugar. Just a splash of OJ and a pinch of salt. The chops got removed, and covered in foil. On a whim, I quickly cooked some sliced apples with a little bit of apple cider and water, and a dash of cinnamon. Then I deglazed the pan with some apple cider, a splash of dry white wine (sauvignon blanc) for a simple pan sauce.
I'm signing off early, tonight. I still have two bread recipes and a few other meals I've made, that I've yet to share. My leftover turkey meat is frozen. I don't see me having much time to make the recipes that I have planned until this weekend.