#TestKitchen Pork Chops – we’re winging it in quarantine.
#TestKitchen Pork Chops
I am a make-it-up-as-we-go-along kind of cook. Prior to stay-at-home, I drove over to Zuppardo’s a couple of times a week. I joke that I should get frequent shopper miles. Switching to once a week to make groceries challenges my cooking style. Hey, we keep going. So, we’re changing up basic meals.
Shopping during lockdown
Prior to stay-at-home, I avoided pushy people at the grocery regularly. Maintaining social distancing among people who think COVID-19 is a hoax (i.e., Fox News viewers) presents a serious challenge. The supermarket meat counter exacerbates that challenge. Usually, reaching over someone to get something in the meat department wasn’t difficult. Now, these folks are spitting on you. Now, I go to Whole Foods Market for meat more than Zuppardo’s. Their walk-up counter reduces contact with mask-less customers.
When I do go to Zuppardo’s, I limit my time in the meat department as much as possible. On a recent trip, that eant grabbing a couple of packs of boneless pork chops and getting away from carriers. So, with pork chops in the basket, what to do with them?
Two packs of pork shops. A yellow onion. Green onion tops from my garden (yes, I have a pot with green onions in the back). Chicken stock and white wine. A jar of artichoke hearts. I put the Basmati rice in the “ingredients” photo, but then changed my mind and cooked pasta.
- Sautee the pork shops over medium-high heat, to sear them.
- Deglaze the pan with white whine. Set aside.
- Saute onion until they’re translucent and a bit brown.
- Add chicken stock, and the pan drippings to the onions, stir.
- Add the artichoke hearts and the oil/herbs from the jar. Simmer for 2-3 minutes.
- Return pork chops to the pan. Simmer over low heat for 20-30 minutes.
- Serve over pasta.
Single-pan, let-it-simmer meals allow the cook to relax.