Thursday, June 13, 2013

pork chops plus alpha - ポークチャップの トマトとワイン煮

Just a quick update on cooking for tonight.  The goal was to get rid of a few random ingredients sitting in the fridge for too long. (that and the cooking wine that's been in the pantry for however long)  I guess this is a problem when you share a kitchen with three other people and you're not quite sure of what supplies belong to whom.

メニューはポークチャップの トマトとワイン煮。サイドはケールとレンティルのサラダとポテト。

So I wanted to finish some random pork shoulder and bits of vegetables, but I'm honestly very paranoid about cooking pork without having any pink left over.  Not that I don't mind rare meat, but I don't really trust pork very much.  My answer was making pork chops simmered in a little extra sauce to bump up the amount of veggies versus meat on the plate.  I simply cooked some pork chops medium rare (make sure to have all sides of the meat well-grilled, this keeps the juices and flavor of the meat from seeping away too much into the sauce) and simmered them in a tomato and red wine "sauce" for about 10 minutes on low heat.

The so-called sauce was actually similar to a stew; just sauteed onions, carrots, and broccoli with olive oil, salt and garlic.  Then add diced tomatoes, Worcestershire sauce, and plenty of red wine, black pepper, basil, and oregano all simmered for a good 10 to 20 minutes on low to medium heat.  It's actually good on it's own, but a few heaping spoonfuls added per serving of pork chops makes it so much better without getting rid of the grilled flavor.

肉は豚肩ロースを前もって赤ワインとコショウに付けておいたもの。両面をしっかり焼いてから別の鍋で作ったトマト煮を加えて 10分ほど中火でコトコト煮詰めるだけ。



Off to the sides of the plate are a simple kale and lentil salad with vinaigrette and some roasted potatoes.

And for dessert?  Homemade banana bread with wine-soaked prunes, cinnamon, and walnuts.

Whoever said college students can't cook? :)

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