The inevitable question running through my mind is “what’s for dinner?” I don’t think other family members have this question constantly bombarding their brain. Sitting home with son and hubby I was contemplating this and when I asked what they thought, I got the “I don’t know” looks from them. Son tried to be helpful with “what do we have?”
I looked through several cookbooks but was not inspired. I keep a running list of meats that I have in the house so I can quickly pick out something. I recently inventoried my pantry and spice cabinets and posted the contents inside the cabinet doors. (I am not used to being home 24 hours a day!) In the spring and summer I will keep a list of produce so I can use it before it passes it’s prime. I hate throwing away food!
So after reaching a point in the book I am reading where I could put it down for a bit, I took three pork chops out of the freezer. I defrost these somewhat in the microwave. Not sure what to do with them yet, I decide to take out veggies from the produce drawer and add them all together. In my perusal of recipes I had recently come across one that called for grating an inch of ginger root, so I take the ginger root from the freezer and some teriyaki sauce from the fridge. I will cook up all these veggies and serve them on top of the pork chops. I add a side dish of Bulgur.
- 1/2 inch of ginger root, grated; approximately 2 tablespoons
- 2 garlic cloves, crushed in a press or finely minced
- olive oil and coconut oil for the pan, 2-3 tablespoons combined
- 2 small onions, sliced
- 3 carrots, pared and thinly sliced
- 1 large red pepper, sliced (I should dice these in the future)
- 4 ounces portabello mushrooms, roughly chopped
- splashes of teriyaki sauce
- sprinkle of oriental five spices powder
- 1/2 cup broth (I make my own and freeze it in 1-3 cup portions)
- 3 pork chops, bone in
Put the pork chops in a pan and into the oven at 350 F. Prepare a skillet with the oils. I love using my cast iron skillet. Grate the ginger root. Mince the garlic.
Several years ago I picked up a gadget from a tag sale. This is a garlic press. It is made in Italy. I had to ask what it was and thought it was a novelty so took it home. I know that I figured out how to use it then but had not since. It did not work out quite like I expected.
So I finely chopped the garlic cloves with a knife.
Saute the onion, garlic, and ginger in the oil in the skillet. While this is cooking, stir it occasionally, chop up the carrot, red pepper, and mushrooms. Put the carrot and pepper in to cook for 4-5 minutes, then add the broth and splashes of teriyaki and 5 spice powder. You will have to judge the amount based on the fragrance, whatever is pleasing to you. Add the mushrooms and cook uncovered about 5 minutes. The broth will be reduced and the carrots will be al dente.
Take the pork chops from the oven and flip them over. Put all the vegetables on top. There is a little bit of liquid so the pork chops will not dry out. Return to the oven and increase the heat to 425 F for about 20 minutes more.
“This is delicious” were the first words out of son’s mouth after his first bite. That’s what a mom likes to hear.
So I wrote down how I made this dish so I can make it again. But never leaving well enough alone there are a few changes: I think if I had put the temp up to 450 F and left in the oven a bit longer, the vegetables would take on a “roast” like look and flavor. I would either dice up all the vegetables or slice all of them more equally in size. I might add a bit more ginger root for more of a “bite”, OR I could make it the same way and know that it is delicious as is!
One thought on “Pork and Peppers”
This looks wonderful. I like how you included suggestions for how you’d tweak the recipe if you made it again.
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