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Pork Porn

February 15, 2010

Peach Pork

I have developed a newfound love for pork products. I never realized how much I enjoyed spiral glazed ham, pork roasts and pork chops, but, for me, pork is the new beef. I love it.

I’ve tried out a few good pork recipes recently, but most were simple, generic, and unworthy of a blog post. However, when I came across a recipe for grilled pork and peaches in my roommate’s Cook This, Not That, I knew this recipe and I were meant to be.

Now, I’ve faced the lack of a grill option in my apartment before. Been there, done that – broil it in a stove. What drew me to this recipe was the complicated assortment of flavors. The recipe called for 1-inch cut pork chops, peaches, pine nuts, a red onion, blue cheese and balsamic vinegar. What an assortment of tastes! I was amused and confused by the variations of textures and flavors this recipe called for and was up for the challenge.

One thing I’ve learned about cooking is substitution. No, I don’t mean substituting cod for tuna (that’s just silly!), but other, simple ingredients can be substituted if you know what you’re doing. OK, sometimes I don’t know what I’m doing, but it’s trial and error, right? So, when I went to the grocery store, I found that nectarines were cheaper than peaches, goat cheese was cheaper than blue cheese and also found that I had walnuts at home and could substitute them for pine nuts. Utilizing coupons, what’s in your pantry already and what’s on sale can really help your wallet go the extra mile.

I had quite the time figuring out a side to go with the pork and peaches, but settled on sweet potato chips, 1) because I had been craving them all week and 2) because I was really sick of rice and pasta. I cut up two sweet potatoes into very thin slices, marinated them with sea salt, black pepper, Season-All, cinnamon and olive oil and threw them in the over for 30 minutes at 350.

Tyler prepared the balsamic vinegar with some spices (he gets really happy around peppercorn and parsley) and threw them in the oven to broil with the onions and peaches for about 8 minutes on each side. When they were done, we topped them with the nuts and goat cheese and sat down for a really delicious meal.

Dinner was exquisite. The goat cheese was my favorite part of the recipe – although it was more expensive, it really gave the pork chops an interesting bite that contrasted the sweet peaches nicely. The onions and nuts were also nice texture-wise, as the onions were slimy but the nuts were crunchy, making each bite a confusing medley of deliciousness.

Tyler and I were in love. Especially after our last disastrous meal, we really needed an exciting dinner that wasn’t incredibly difficult, was tasty and that we didn’t mess up. The pork and peaches meal was all of these things and I highly recommend it to anyone who is also a lover of pork.

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