Category Archives: Pork

23 June 2010
4 Comments
Appetizers, Baking, Dinner, Dizzarts, Entertaining, Meat, Pork, Salads

Birthday Dinner


The last time Christine and Chuck visited, Chuck said something to the effect of, “I’d rather eat anything that someone I know made for me than go to a restaurant any day.”  It made me stop and think a minute and I decided that, almost every time, I would agree with him.  There is something about food that someone chooses to make for you – no matter what it is – that tastes especially satisfying. Luckily, my gracious friends pretty much feel the same way, or at least they make every attempt to appear that way.  Even when a dish comes out badly (overcooked meat or vegetables, a half-risen cake), I’ve had the luck of seeing smiling faces and clean plates.

When I asked the Bun what he wanted for his birthday dinner – mainly, whether he wanted to go out or stay in – he gave me a little look that said, “would you mind cooking for me?”  Of course, I was pleased with his answer.  After deliberating on a menu for a few days, I decided on a bit of inspiration in the form of pork rillettes, which is basically like a meaty, fatty spread you eat on bread.  It is, of course, French.  A French meal, of course!

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1 March 2010
2 Comments
Beef, Dinner, Meat, Pasta, Pork

Pasketti and Meatballs


Pasketti and Meatballs

There is something about this weather that makes me crave carbs and, specifically pasta.  Maybe my body needs the extra fuel to stay warm through the damp chill of late winter.  Maybe I have been denying myself pasta since the holidays and my belly just says, “okay, you are being ridiculous; make spaghetti now, please.”  Regardless of the impetus, I had to get down to making some sauce and pasta this weekend.

As a born-again omnivore and regular gym-goer, I pretty much eat an animal-based protein at every meal except breakfast.  It may not be the best course of action, health-wise, but I do try my best to keep my choices on the leaner side whenever possible.  Unfortunately, this meal was an exception to the lean meats, as was the previous Bolognese post.  Yikes!  All I can say is, enjoy a few less healthy meals now, while you can, and hit the gym a little more often.  In a couple of months, none of us will be in the mood for heavy pasta and meat dishes.

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21 January 2010
3 Comments
Dinner, Pork, Quick Questions, Weekdays

Quick Questions: Pork Chops


I just got a question from my lovely friend Jessica about weeknight pork chops and how to cook them.  There is a stand-by method I use that I picked up from Cooks Illustrated a few years ago that yields the juiciest pork chops I make.  You end up sacrificing a little on the browning, but you can make up for that with a quick pan sauce.  Basically, start your pork chops (seasoned with salt and pepper) in a cold pan (add some olive oil before the chops) that you keep covered as you bring them up to medium-high heat.  This allows the chops to cook gradually, preserving some of the juiciness.  Depending on thickness, I do about 7-10 minutes for the first side, covered, and 5-7 minutes for the second side.  Once the pork is cooked, remove it to a plate and cover to rest while you put together a quick sauce. 

You should have some liquid in the pan that you can quickly turn into something tasty with a dollop of dijon mustard, some chopped fresh herbs (thyme and rosemary are great), and a little pressed garlic, if you are in the mood for that.  If you need more liquid, I suggest you use a little of the vermouth you have lying around that you are not using in martinis; it is a cheap and flavorful way to add some brightness to the sauce.  White wine or a little lemon juice will work here, too.  Adjust for seasoning with salt and pepper and spoon over chops.  Serve with your favorite sides and a nice chilled Italian white.  Heaven.

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