Savory Supper at the Doublewide

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I went to the store intending to get salmon, but I found a pair of beautiful inch-thick pork chops that I couldn’t pass up.  The chops looked like small roasts and set my mind spinning about how to set off their flavor.  I pan broiled the chops with just salt, pepper and a hint of garlic powder.  I set the chops aside and caramelized a sweet/tart and crispy Pink Lady apple and strings of onion in the pan drippings.  The apple and onion were the perfect enhancement for the rich pork flavor. On the side, I roasted halved Brussels sprouts and cauliflower florets tossed with olive oil, salt and pepper for a savory side. I roast the vegetables at 400 degrees for 10 minutes, toss them around and put them back in the oven for a final 10 minutes.  The loose sprout leaves get a nice char which accents the whole dish.

That thick chop was just shy of a pound.  I couldn’t finish it in one setting, so there will be a pork and dijon mustard sandwich coming in the near future!

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