Saturday, February 6, 2010

Pork and Apples

Porkchop seared and finished in a 425 oven. Salt, pepper, Spanish paprika, and lard for the sear.

Warmed homemade kraut. Mashed potatoes.

And apple sauce. After looking at this recipe, I just peeled a few apples and cut them in chunks, let them simmer in a little water with a piece of cinnamon stick, lemon juice, a little brown sugar, and some salt. After they were soft I removed the cinnamon and buzzed the rest in a food processor, but it would have been just as easy to mash with a fork.

Not a pretty plating, but there weren't any plans of entering the thing in a pageant. It's just a weekday meal. All that stuff except the spices was from the NUFM.

Served with a salad of bibb lettuce (also from NUFM), blood orange slices, and a blood orange vinaigrette (shallot, mustard, honey, salt, pepper, blood orange juice, and olive oil). Needed something green.

Simple, good, and healty enough.

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