It was a very last minute decision to go out for beers this evening and that was because we suddenly realized dinner wasn’t going to be until really late. In the early evening we made an appointment to buy some gravel. We are working on a sitting area in our yard and we need some gravel for drainage.
Have you ever shoveled gravel? Like seriously, could there be anything heavier? After 30 minutes of heavy lifting it was almost 8 and I was exhausted but I had planned an elaborate dinner (shocked, I know) and had to follow it through. Luckily, after bootstrapping it, it wasn’t that much work. The pork was in the oven and the risotto was just a stir every minute or two. J even kept me company by making a fire, pouring some wine and setting me up a movie to watch while I nurtured the risotto. I love how risotto requires an open bottle of white wine, and well, once it is open…
By Monday the meat choices here on the island are pretty pathetic so I was unsure what to make. We had used almost everything we bought on Saturday except for the fennel bulb and a large beef roast which is still defrosting. But after yesterday’s beet greens I wanted to make another Marcella recipe since I always learn something. This morning flipping through one of her books I found several pork chop recipes; I stuck on these because pork chops seem to be something which is always readily available here. (Maybe it is a true stereotype that seniors like pork chops?) When I saw a recipe which featured sage I knew it was the one for us since J has a sage addiction, I doubled the sage in this recipe on his behalf and I know I could’ve added more – next time I would.
I really liked the pork chop recipe. It was very different then any recipe I had seen before. Have you ever made braised pork chops?
Since I had the fennel and it was December in August I made a risotto as an accompaniment which I have made before. Here is the Fennel Risotto recipe, it is a keeper.
I know this picture isn’t the best but I am so enamored by this orange pot I just had to post it. A Le Creuset pot acquired at a garage sale for $1, that is worth featuring isn’t it?
1 tablespoon vegetable oil
2 pork chops
salt and pepper
½ cup whole tomatoes
6-8 sage leaves
In a skillet just big enough to accommodate both pork chops put the oil and butter over medium high heat. Dredge the chops in flour. When the butter stops foaming add the chops and sage. Brown the chops on each side, about two minutes a side. Add a pinch of salt and pepper as well as the tomatoes. Turn the heat to medium low and cook for an hour – alternatively put it in a 350F oven.[/print_this]