This months issue of Bon Appetit is really appealing to my taste-buds! I’ve done the Chicken & Dumplings, the Peanut Butter-Sriracha Toast (which I tried out of pure curiosity and it was actually delicious), and now this pork chop. Not to mention a number of other recipes that have piqued my interest. In my efforts to reduce the amount of meat I keep in my freezer, I will be on a steady diet of pork chops and chicken until it’s all gone!buy klonopin online no prescription
Last night after thawing out a pork chop, I realized I had some fennel in the fridge, along with a butternut squash puree that I thought would all go perfectly together. Recalling the Fennel Crusted Pork Chop recipe from Bon Appetit, I gave it a go with a few alterations!alprazolam online pharmacy
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- 1 tbsp fennel seeds
- 2 cloves garlic (finely minced)
- ½ tsp smoked paprika
- 2 tbsp vegetable oil
- Pork chop
- Salt & pepper
- 4 small yellow potatoes (quartered)
- 1 large shallot (quartered)
- 1 green onion (chopped)
- Fresh Fennel (Anise)
- 1 tbsp apple cider vinegar
- 1 small butternut squash
- Chilli powder to taste
- Preheat oven to 400°F.
- In a large pan, toast your fennel seed on medium heat until just browned and fragrant about 4 minutes.
- In a mortar & pestle (or spice grinder), grind toasted fennel seed, add paprika, minced garlic, and 1 tbsp of vegetable oil. Process or grind together briefly.
- In a seal-able bag, add pork chop and marinade. Allow to sit for at least 30 minutes.
- While pork chop is marinating, thinly shave a handful of fennel and toss with about a tablespoon of apple cider vinegar and a pinch of salt, allowing it to "pickle" while the rest of the meal is prepared.
- Although I used leftover puree, if you wish to make your own, halve a butternut squash and roast in the oven at 400°F for 20-30 minutes until soft enough to easily pierce with a fork.
- As you won't need all the squash puree, you can serve it alongside the pork, and puree a portion of the squash for plating.
- To puree, spoon squash into food processor, or use an immersion blender and puree until smooth. Adding salt & chilli powder to taste.
- While squash is cooking, add a tablespoon of vegetable oil to your pan on medium-high heat. Once heated add your potato and shallots, adding salt & pepper to taste.
- After the potatoes have cooked for about 7 minutes, add your pork chop to the same pan.
- Cook pork chop until browned on each side and reaches an internal temperature of 145°F. Rest 5-10 minutes.
- If potatoes aren't quite done cooking, continue cooking them while the pork rests, add chopped fresh green onion to potatoes right before removing from the pan.
- On a plate, add a spoonful or two of squash puree, dragging the bottom of your spoon through it to create a swoop. Place pork chop next to puree, your potatoes next to the pork chop, and after draining any excess vinegar from the fennel, place it on top of the pork chop.
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As always, Bon Appetit never disappoints, and with the addition of butternut squash and fresh fennel, this was a very tasty meal! Maybe a little too much work for someone just cooking for themselves, but it could make a wonderful date night meal (cough cough valentines day), or family meal. Of course, you could just do the pork chop and potatoes, making it a pretty simple meal!diazepam online without prescription
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