Cabbage, carrots, and a pork chop.
Even though I had already proven to myself that I could successfully cook a juicy pork chop, I was still a bit intimidated by this other white meat. Last time, there was a sauce to mask any hint of dryness. This time, aside from a dry rub of salt, pepper, and roasted garlic flakes, the chop would be naked.
Since Murdo started student teaching and is spending most nights in Plainfield, I've been cooking a lot of meals for one lately. In other words, I've been eating a lot of leftovers, fried rice, and simple slap-together dinners. But I decided that since I have all this meat and fish in my freezer -- the results of a sale in the meat section and an enthusiastic me returning home, ripping open the packages, and wrapping and labeling each individual cut for easy dinners-for-one -- I should probably, you know, eat some of it. Can you believe it? I actually planned ahead. I even defrosted the pork chop in the fridge the night before. Domestic goddess, I am.
I had some leftover cabbage from a batch of nilaga I made last month, and after pulling away a few nasty leaves, the thing was still good. Gotta love cabbage -- cheap, delicious, and keeps well. My kind of vegetable. So after browning the chop in olive oil and butter and setting aside, I threw in another small pat of butter and added the cabbage to the pan.
Meanwhile, some baby carrots that were starting to go bad in the fridge (are you noticing a "meals-made-with-almost-rotten-food" theme to this blog?) were a-roastin' in the oven, sprinkled with salt, pepper, and olive oil.
Ta-daa! Juicy (!!!) pork chop, buttery cabbage, and sweet roasted carrots. Nothing incredibly special, but it made me quite happy. The pork chop was a perfect single serving, as was the cabbage. And the leftover roasted carrots I enjoyed just a few minutes before writing this post, with a generous squeeze of lemon.
Since Murdo started student teaching and is spending most nights in Plainfield, I've been cooking a lot of meals for one lately. In other words, I've been eating a lot of leftovers, fried rice, and simple slap-together dinners. But I decided that since I have all this meat and fish in my freezer -- the results of a sale in the meat section and an enthusiastic me returning home, ripping open the packages, and wrapping and labeling each individual cut for easy dinners-for-one -- I should probably, you know, eat some of it. Can you believe it? I actually planned ahead. I even defrosted the pork chop in the fridge the night before. Domestic goddess, I am.
I had some leftover cabbage from a batch of nilaga I made last month, and after pulling away a few nasty leaves, the thing was still good. Gotta love cabbage -- cheap, delicious, and keeps well. My kind of vegetable. So after browning the chop in olive oil and butter and setting aside, I threw in another small pat of butter and added the cabbage to the pan.
Meanwhile, some baby carrots that were starting to go bad in the fridge (are you noticing a "meals-made-with-almost-rotten-food" theme to this blog?) were a-roastin' in the oven, sprinkled with salt, pepper, and olive oil.
Ta-daa! Juicy (!!!) pork chop, buttery cabbage, and sweet roasted carrots. Nothing incredibly special, but it made me quite happy. The pork chop was a perfect single serving, as was the cabbage. And the leftover roasted carrots I enjoyed just a few minutes before writing this post, with a generous squeeze of lemon.
Well done! Seriously, this looks fantastic, and I loved reading your thoughts - made me laugh out loud for all of us who have sniffed and pulled at things leftover in the fridge, trying to prolong their shelf life. :)
ReplyDeleteYou are a domestic goddess! That looks so good! Any tips on cooking pork chops or other meat? I am really timid myself.
ReplyDeleteActually, I like "meals-made-with-almost-rotten-food"! I mean, doesn't it give you a sense of accomplishment from not actually letting them totally rot? =)
ReplyDeleteshanna - thanks! i'm glad i'm not alone when it comes to leftover veggies in the fridge.
ReplyDeletealisa - haha, thanks! i am definitely not a domestic goddess, though -- if only you could see my apartment right now! i'm also definitely not a meat expert, but i'd say since pork chops are a lot like chicken, they're a good stepping stone for beginners.
ts - you're so right! putting together a meal with almost-rotten food is like a puzzle sometimes, and finding a combination that works is pretty satisfying (and yummy!).
theres a bunch of mold growing on a piece of bread in my kitchen. if i put some mustard on it, can i eat it?
ReplyDeletevik - yes. and if add potato chips to the sandwich and you won't even notice the mold. mmm...potato chip and mustard sandwiches. reminds me of college...
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ReplyDeleteSearched "pork cabbage carrots" in google and ended up here.
ReplyDeleteAnd i'm glad I did! I'm so trying this out tonight.