NOM
Last night's dinner was composed of WIN, with two recipes created by me on the fly. If you've got a little time, (not tyme, I didn't use that last night) then I'll share them with you.
First, the pork.
I had two pork loin chops. I seasoned them lightly on both sides with garlic, ginger, salt and paprika. I then sauteed them in a medium hot pan on a bed of thinly sliced apples. I let the apples just start to carmelize, then added enough chicken stock just to cover the bottom, turned the pork, and let that cook off and carmelize again. Once more with the stock, add some chopped mushrooms, and by the time that cooks down and carmelizes, your pork should be about ready, unless they're really thick. Cover, remove from heat, and let stand for a few minutes.
The side dish was half a butternut squash I peeled and cut up into 'home fry' size cubes. I tossed them in a bowl with two tablespoons of melted butter, 1/4 cup (plus a bit more)light brown sugar, ginger, soy sauce, garlic, course salt, minced onion, a dash of pepper or red pepper flakes (JUST A BIT, barely enough to notice), a tiny splash of olive oil, and a few drops of sesame oil. Stir well to coat, then arrange in a baking pan in a single layer, and bake at 425 for about 40 minutes, turning once or twice.
The squash was AMAZING. If I'd had cilantro, I would've minced up a bit and added it just before serving, but it was great without. Together, this was a great fall dinner.
Enjoy.
First, the pork.
I had two pork loin chops. I seasoned them lightly on both sides with garlic, ginger, salt and paprika. I then sauteed them in a medium hot pan on a bed of thinly sliced apples. I let the apples just start to carmelize, then added enough chicken stock just to cover the bottom, turned the pork, and let that cook off and carmelize again. Once more with the stock, add some chopped mushrooms, and by the time that cooks down and carmelizes, your pork should be about ready, unless they're really thick. Cover, remove from heat, and let stand for a few minutes.
The side dish was half a butternut squash I peeled and cut up into 'home fry' size cubes. I tossed them in a bowl with two tablespoons of melted butter, 1/4 cup (plus a bit more)light brown sugar, ginger, soy sauce, garlic, course salt, minced onion, a dash of pepper or red pepper flakes (JUST A BIT, barely enough to notice), a tiny splash of olive oil, and a few drops of sesame oil. Stir well to coat, then arrange in a baking pan in a single layer, and bake at 425 for about 40 minutes, turning once or twice.
The squash was AMAZING. If I'd had cilantro, I would've minced up a bit and added it just before serving, but it was great without. Together, this was a great fall dinner.
Enjoy.