Saturday, April 26, 2008


Bread rounds with artichoke heart/red pepper tapenade

Pork chops with zesty sauce (recipe in the comments)
Mashed cauliflower
Butter lettuce salad with radishes, tomatoes, and dill

Hot tea
Heath bars :)
This is another of our favorite Jacques Pepin recipes. This sauce on the pork is a blend of the weirdest ingredients - everything from kalamata olives and fresh tomatoes to A1 steak sauce and chili sauce. Yet, somehow, the blend is exquisite. Everyone we've made this for raves about it. I think it's improved because we always make it with our mashed cauliflower, which is a revelation in the side dish department. It's somewhat like mashed potatoes, but is so much more flavorful and also lighter. They will never replace mashed potatoes (quite the ultimate comfort food!), but they mix things up in a fantastic and unexpected way. The slight bitterness of the cauliflower really accents the savory sauce perfectly for this meal. Thus, this is a go-to meal for impressing others/enjoying ourselves. As tonight is a bit of a celebration - it being my mom's last night here -we thought this would be perfect. It was.

Prep Notes
Difficulty: Moderate
Chopping: Tomato, onion, cauliflower, scallions
Time: 45 minutes
Make ahead: Yes on the pork, not as good on the cauliflower.

J: "Pork perfection."
M: "Ridiculously elegant and easy."
L: "Delicious. *Very* delicious."

1 comment:

J said...

Pork Chops with Zesty Sauce – Jacques Pepin’s “Fast Food My Way”
Serves 2-3

¼ cup water
3 T chili sauce (in the same area as ketchup)
1 t Tabasco sauce
2 t soy sauce
1 t A1 steak sauce (or other steak sauce)

4 boneless pork loin chops (each about 8 oz and 1” thick)
¾ t salt
¾ t pepper
1 T butter
1 T olive oil
¼ cup red wine vinegar
½ cup chopped onion
⅓ cup finely chopped scallions
2 t chopped garlic
1cup diced tomato
¼ cup pitted Kalamata olives

Mix all sauce ingredients in a small bowl.

Preheat the oven to 180 degrees. Trim the pork chops of any fat. Sprinkle with salt and pepper. Heat butter and oil in a large skillet over medium heat until butter is melted and oil is hot. Add chops. Cook about 4 minutes per side, or until nicely browned. Remove from pan and place on an oven safe dish and keep warm in the oven.

Add vinegar to the chop pan and cook at medium heat for about 1minute. Add the onion, scallions, garlic, and tomato. Increase the heat to medium-high and cook for 2 minutes. Add the sauce and boil for about 1 ½ - 2 minutes. Stir in olives and any juices from the platter of chops. Return chops to the pan and coat with sauce.