"How the fuck do you keep coming up with all these strange pairings? Are you some maniacal genius?" Well to be honest I felt like pork chops today but I wanted to do something a little different. I noticed my local grocer was selling many different kinds of pre-marinated pork chops, one of which was sage, orange, and Dijon. "Did you just pick up that pre-marinated chop?" Do I look like a sucker? I am not going to pay $2 more per pound just for those fuckers to make them for me. I got my chop, picked up an orange, some fresh sage and returned home to make this amazing dish my damn self. Let's begin:
Mix the juice from one orange, some chopped sage, and some dijon mustard. I will leave it up to you to play with the proportions for your personal palate. Place in a ziploc and fridge it for at least two hours. "Can I use the sage spice I have instead of fresh sage?" Oh hell no. Do not even attempt this as you will fuck it all up, as usual.
Sear in a cast iron skillet for about 5 min. Flip and place in a 350 deg oven for another 7 min. No, you imbecile. Place the whole fucking thing in the oven, not just the chop. Do I have to spell out every fucking little thing for you? Damn.
I decided to get wild and crazy and garnish this chop with the Cara Cara orange I used because I want you to see this bad boy. The Cara Cara is similar in color to the grapefruit and has a nice little twang to it. If you can find them I would highly suggest using them. Eat it.
Mix the juice from one orange, some chopped sage, and some dijon mustard. I will leave it up to you to play with the proportions for your personal palate. Place in a ziploc and fridge it for at least two hours. "Can I use the sage spice I have instead of fresh sage?" Oh hell no. Do not even attempt this as you will fuck it all up, as usual.
Sear in a cast iron skillet for about 5 min. Flip and place in a 350 deg oven for another 7 min. No, you imbecile. Place the whole fucking thing in the oven, not just the chop. Do I have to spell out every fucking little thing for you? Damn.
I decided to get wild and crazy and garnish this chop with the Cara Cara orange I used because I want you to see this bad boy. The Cara Cara is similar in color to the grapefruit and has a nice little twang to it. If you can find them I would highly suggest using them. Eat it.
8 comments:
You bitch - I had Tex-mex in a conference room in a hotel in Ohio. I know you are posting this to taunt me. Please stop.
What is up with you always having tex-mex in conferences? Is that the preferred food of business folk?
And I thought my pizza-margherita from lean cuisine was good :'(
Nope.
Because I am in the suburbs and restaurants are sparce! So they are now repeating the same crappy meals from last week.
On the plus side(?), I've lost five pounds.
P.S.- Nice little twist on the orange.
I had to add something...
Pork chop: Perhaps as dear to me as sex.
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