Since the Mr. BM gave up pork none of us have eaten it really. There`s been an occurrence of tenderloins but even that I can only come up with once in the last 6 months,
I crave PIG.
We had some tonight - squeeeeaaallll (like a pig)
I only bought 2 chops too. 1 for me, 1 for Little Ugh. So when he asked me what was for dinner and I gave him the news he too was happier than a pig in S(*&T and asked for leftovers HA.
What can I say, we love the "other white meat".
This was going to be a special occasion, I suppose a little fancier flavor is in order.
Maybe I should get dressed up? Put on some makeup, do my hair, remove my apron when eating?
PPPFFFTTT who am I kidding, its going to reach the plate, I'm going to take photos quickly not caring of the quality, lighting or background and its going to be gone faster than 2 shakes of a lamb's tail.
I never got that saying, who shakes a lamb's tail anyway? When was the last time you saw a pasture of sheep? Have you ever seen a lamb tail? Isn't it all covered in fur?
Dinner is now over, I am full of the oinker.
I hope to see you a little more often little pink morsel of goodness who makes breakfast sandwiches better.
Sorry Miss Piggy!
I'm Listening to: War Pigs - Black Sabbath (of course)
Mandarin Ginger Chops
juice of 1 mandarin orange
1 1/2 tsp. soy sauce
1 clove garlic, grated
1 tsp. fresh ginger, chopped
1 tsp. honey
pinch of salt
1/2 large onion, diced
Lightly salt and pepper your chops on both sides.
In a cast iron heat 1 tbsp. olive oil on medium heat. Place the chops in. Fry on both sides about 4-5 minutes.
Meanwhile in a bowl add the juice of the mandarin, soy, garlic, ginger and honey. Stir and set aside.
Once you've browned your chops remove and place on a plate. If you want more orangey flavor add in some zest.
In the skillet toss in your onions. Cook those a few minutes until they turn opaque. Add your chops back in and pour your sauce into the pan. Let simmer another 5-7 minutes until the liquid has reduced slightly.
I even went so far as throwing in my broccoli into the pan at the same time - but hey, you do what you want ;)