Finally – I am going to write about FOOD! Yes, very exciting stuff! I’m sorry I don’t have a picture. Believe me, it looked and tasted delicious.
A few months ago I won a contest through Zester Daily (a great website for foodies – I highly recommend it!) and received a signed copy of Joe Yonan’s Serve Yourself: Nightly Adventures in Cooking for One. I love this cookbook. There are so many creative recipes for cooking for one (or two) without creating a lot of waste. In the days when I shunned leftovers, this was great! Now, I need to learn how to stretch them into two or three servings so I can eat them for lunches or breakfast. But on weekends, these recipes are PERFECT, especially some of the more decadent ones!
I was feeling a little sorry for myself last night and needed a delicious dinner to lift my spirits. (Yes, my spirits are lifted with food sometimes.) I had all the makings for a great dinner in my fridge, and with a few minor tweaks, made this recipe work for my diet. Yonan used a shallot, I didn’t have one so used a half of a yellow onion, I upped the brussels sprouts, used pre-grated ginger (so sue me, it’s the only thing I really get lazy about though), and replaced the mirin and rice vinegar with apple cider vinegar.
If you often eat on your own and hate leftovers, I highly recommend you pick up this book. I will say this though — I’m not sure what Yonan has against veggies, but I generally double (or triple) all veggies included in his recipes.
Pork Chops with Apples and Brussels Sprouts
slightly adapted from Joe Yonan
1 bone-in pork chop, about 1/2 to 1 inch thick
1/2 apple (the tarter the better – but I used a Pink Lady with great results)
1 cup or so brussels sprouts
1 tbsp extra virgin olive oil (if you don’t cook in your olive oil I would use grapeseed)
1 shallot lobe, finely sliced (I used 1/2 of a yellow onion)
1 tbsp grated fresh ginger
2-3 tbsps apple cider vinegar
Pat dry the chop and season both sides with salt and pepper. Cut the apple in half, core, and slice as thinly as possible. Cut off the brown bottoms of the sprouts, remove the tough outer leaves (if you want) and quarter (Yonan slices his thinly. I’m lazy).
Pour the oil in a large, cold cast-iron skillet (or something that you use for these purposes), press the pork chop into the cold pan, and turn the heat to medium high. When you hear it start to sizzle (a minute or two), scatter the onion around (watch the onion – mine started to burn. You might need a bit more oil). Stir the onion on occasion but don’t touch the chop! Turn over the chop after about 2-3 minutes, it should be lightly browned. Add the apples and brussels sprouts to the pan, season with salt and pepper. Let them hang out for a minute or two, then add the ginger and vinegar. Stir the veggies well. Turn the heat down to med-low, cover the pan and cook for 3-4 minutes or until the chop is done (test with a meat thermometer – it should read 140). My veggies needed a few more minutes, so I took the chop out to rest, cooked the veggies for a minute or two more, then topped the chop with them.
It was delicious!