The meat of choice for DH and me is usually chicken. We eat a lot of chicken. Lots. In fact, I often wonder why Foster Farms does not send us Christmas cards each year. I know we impact their profit margin. A card would be nice. I like using chicken in recipes because as meat goes, it is the most versatile...the meat of a thousand tastes...heck, you can even add chocolate!! They call it molé. There are even Italian and east Indian chicken + chocolate recipes. More on these later.
Tonight we're dining on Mother Nature's 2nd most versatile meat: pork. Pork rocks! From bacon to pork loin, this is truly equal to chicken's multifaceted culinary applications...tonight:
Pork Chops in Apple Cider with Fennel
2 large bone-in pork chops
1 fennel bulb, peeled and diced
1 pint of hard cider -- I like Samuel Smith's Organic Cider (Whole Foods)
1 tbl of Gourmet Gardens ginger
1 tbl of GG's garlic
1/4 cup of ketchup
- Season pork chops with salt & pepper and a healthy sprinkle of garlic powder.
- Brown both sides in a tbl of olive oil. As both sides are browning, add the fennel.
- When both sides are browned -- about 7 mins each side, lower the heat and add the cider--minus a drink for the cook.
- Simmer for about 20 mins or until the liquid is reduced by half or so. Remove meat to serving plate...bring the juices back to a boil and stir in the ketchup. Pour over the meat and serve.
I am serving these with baked sweet potatoes...
Preheat oven to 400°
Double wrap each potato in foil--they leak and make a holy mess in your oven--place on baking sheet and bake for an hour...That's it. Serve with butter like regular baked potatoes. Add a salad and voilá! Dinner is served.
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