If you’ve been reading this blog, you know that my niece Arica is just setting up her first household and kitchen. I took advantage of this milestone to give her a custom collection of spices, which I wrote about here. Her parents gave her cookware, she told me, and I also gave her a gift certificate from amazon to help with other kitchen needs. How lucky she is to have a gas stove where she lives on Dover Air Force base in Delaware! I still don’t like electric, but it’s what I’ve almost always been stuck with.
Now, much to my delight, she’s started emailing me with cooking/recipe questions and the photo you see here is of a dinner that she and her husband Russ recently enjoyed. I am so proud of her! It’s not like she’s never cooked – she actually took the Culinary Arts course at MCCC, but more with an eye to planning events. The sliced lemon is her own addition, and she used Blue Moon for the beer. She also commented that the reduced sauce was very good on the rice that she made to go with this.
Now, ahem, I do have a couple of questions – what was the vegetable or salad? There was one, wasn’t there? Also, I can’t tell if these are bone-in or boneless chops, but keep in mind that bone-in is usually more tender, flavorful, and juicy. (I know, I know, I’m always ranting about this pernicious craze for everything boneless!)
I don’t have children of my own, so this is a vicarious thing for me, I’ll admit. And Arica’s brother Patrick and his wife Sarah are no slouches in the kitchen either, as you can see here.
Way to go Arica, I am eager to see what comes next!
Recipe from http://www.porkchoprecipes.net/ (who knew?).
4 large pork chops
Salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil
1 (12-ounce) can beer
½ cup sliced onions
Season both sides of the pork chops with salt and pepper. Heat oil in a large, heavy skillet over medium heat. Add chops and brown on both sides, 6 to 8 minutes total. Add beer and onions and reduce heat to low. Cover and cook until chops are no longer pink and sauce is reduced, 25 to 30 minutes. Serve.
P.S. And today (Sunday), Arica just emailed me photos of two salads she made to take to a BBQ – “The top is a fruit salad with watermelon, grapes, cucumber, feta cheese, fresh mint (not in the picture though) with fresh squeezed lime juice on top. The bottom are strawberries and cucumbers with a balsamic glaze (that I made of course!)”
I might as well retire and turn my food-writing over to her!