Tuesday, February 7, 2012

Mandarin Ginger Pork Chops

Wanna know the last time I ate a pork chop?
Me too!

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, maybe probably longer.
I crave PIG.
GIVE.ME.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?
Whatever.

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
2 pork chops, boneless
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
pepper
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 ;)
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6 comments:

  1. LOL! What a fun post! And a delicious dish! Me like piggy too :D

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  2. Looks great and I was hysterical reading your post. :)

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  3. Ah I can't imagine my life without piggy-meat! Especially when it looks so damn delicious. Wishing you all the best.

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  4. Ohhhhhhhhh, Katrin, I'm squeallllllling w/joy, too! these look ahhhhmazing, and I love the combo of ginger and orange...go ahead live recklessly...eat pork...oink onik!! xoxo Ally

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