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Born a Texan, but traveled the US extensively.  Now staying on the East coast.

Saturday, April 28, 2012

Cooking calms my nerves

I did not have a good week at work,
I have a lot going on in my head about life,
memories that are not quite right keep poping up and confusing me.

So tonight it is vinegar pepers and pork chops

Tomorrow i go back to smoking - this time a first for me:
chicken.
Not that i will have trouble -
a few weeks ago i smoked a small turkey to good effect

The pork chop recipe - for those who are interested:

Pork Chops

with vinegar peppers and black olives

 4 pork chops (thick cut is best)
olive oil to cover the pan
1 can puréed tomatoes
1 cup wine (rose or white, cheap)
1 can Pepperoncini peppers
1 can pitted black olives (oil cured are best, but regular black olives work well)
1 teaspoon salt
1 tablespoon oregano
1/2 teaspoon crushed red pepper
2 tablespoons minced garlic
1 lbs linguini




for the sauce (i make my own)
Begin tomato sauce by heating garlic and oregano in olive oil.
When garlic just begins to brown, add tomato sauce.
Bring to a simmer and cover.

for the chops
empty cans of olives, peppers, wine and crushed red pepper with all the liquid into a large baking dish.
Place pork chops on top of olive and pepper mixture and salt top of chops.
Bake at 350 for 30 minutes.

Turn chops and add half the liquid to the sauce.

Continue baking until brown and 165 F inside the chops.
Remove from the heat and let rest.
Bring pasta water to a boil, salt the water and add pasta to cook for 6 minutes.
Drain and add the remainder of the pork chop liquid to the drained pasta.
Serve the linguini with the tomato sauce and the pork chop with peppers and olives on the side of the linguini.
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