More Harvest Cooking: Pork Chops and Veggies
I got some cider from our local orchard the other day, when I bought my favorite honey crisp apples and yummy cider donuts. I will occassionally have a glass of cider with my donuts but when the donuts are gone, the cider sits there. I just don’t have the urge to drink it otherwise. So, I was browsing recipes to make pork chops and found this wonderful Pork Chops with Cider, Horseradish, and Dill recipe from Deb Perelman’s The Smitten Kitchen Cookbook : (click there to get it on Amazon)
I love Deb Perelman. Does this sound familiar? Wasn’t I just professing my love of Ina Garten in the last post? Seriously, I love Deb too. She has a wonderful blog called Smitten Kitchen (click there). She is very witty (she is one of my blogging heroes) and has wonderful recipes that she cooks in her very tiny New York City apartment kitchen.
So, I found this recipe and thought it was perfect. Pork chops with this wonderful glaze made with cider vinegar, cider, horseradish and dill. Except, I didn’t have horseradish and I didn’t have dill. So I used good old bright yellow French’s mustard instead of the horseradish, and nothing instead of the dill. It. Was. So. Good.
We had them with good old Stove Top stuffing and some more vegetables from the garden.
Roasted eggplant and grape tomatoes….
….drizzled with Beekman 1802 Blaak Drizzle, which is a balsamic vinegar, elderberry and fig syrup. Oh. My. Gosh. So good. Full disclosure, Paul did not eat this as he does not like eggplant. He got frozen beans and corn. Mmmmm.
I’ll tell you about our dessert in the next post. But, talking about cookbooks made me remember I was going to show you my
perfectly organized utterly chaotic bookshelf:
…which I realized looks similar to my cookbook shelf, just on a much larger scale:
Many of those books will be headed to my upcoming tag sale. More on that sometime soon…