Skip to main content

Pork chops and Asian pear shiitake mushrooms, carrot, and brussel sprouts

Making:

Pork chops and Asian pear shiitake mushrooms, carrot, and brussel sprouts!

1 serving prepared 

Here's what I have:

3 oz Shitake mushrooms 
3.3 oz Scallion white 
5.7 oz Brussel sprout 
8.5 oz Carrot [pre boiled]
5.8 oz Pork chops - thin cut
7.4 oz Asian pear puree with garlic/ginger 
0.2 oz Tamari 
0.3 oz Yondu 
0.3 oz Butter 
Salt/Pepper



Preparation:

The Asian pear puree is leftover from making kimchi over the weekend. I set aside the unused portion of the puree without the added red pepper flakes.  The carrots are also leftovers from food prep for the same batch of kimchi. These were boiled a day prior.

Two different pans were used for this meal. A non-stick pot and basket for steaming the vegetables and finishing the sauce. And a cast iron skillet for cooking the pork chops.

I got a pot of water boiling to start and once that was to the boiling point I got the cast iron on the stove to preheat. The brussel sprouts are placed in the basket and submerged in the pot of water. This was left to boil for 12 minutes. The carrots would be added after that and everything was allowed to cook for 4 more minutes just to warm them up. After that the vegetables were removed from the water and set aside.

While the vegetables were boiling the pork chops were cooked on medium-high heat for 2 minutes per side. Because the chops were so thin and I'm using a cast iron pan so they didn't need extended direct heat.  When they were sufficiently browned on each side the pan was removed from the heat and covered to allow them to continue cooking with residual Heat. This also allows them to rest time while the vegetables were being finished off.

After pouring the water from the nonstick pan I added the Asian pear puree and began to heat that up. The butter, Tamari, and soy sauce were also added and mixed well.  Next into the pan, the scallion whites and shiitake mushrooms. This was allowed to cook on medium heat for about 5 minutes until the onion started to go a little bit clear. You might need additional salt and pepper, if necessary stop and give it a taste. After this I added the brussel sprouts to the pan and mixed everything together. This was allowed to cook for an additional 3 minutes. I left the carrots plain since they are already Sweet on their own and there will be plenty of juice in the bowl to dip them in.

By the time the vegetables are finished the pork should be fully cooked and rested.


The plate!

The Asian pear puree was a bit chunky so it didn't turn into a sauce like I wanted. This is why I ended up mixing it with the vegetables. It ended up being a nice mix of sweet, ginger and garlic that went very well with the vegetables.

Find more food pics on my Instagram here.

- Kris 

Comments

Post a Comment

Popular posts from this blog

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter.  I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature.  The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot.  The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter.  Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris 
Post a Comment
Read more

Cooking by the Book 1: Orc Bacon

The Book: Dungeons & Dragons Heroes Feast the official D&D cookbook Making: Orc Bacon (modified) 2 servings prepared  Here's what I have: 7 slices of thick-cut bacon  3 tablespoons light brown sugar  1 teaspoon fresh ground pepper  1 teaspoon garlic powder  1 tablespoon orange Ginger Spice 1 oz Veggie broth  Preparation: The convection oven was preheated to 375 degrees on convection setting. The bacon was placed on a wrap set into a baking tray and placed into the oven for 8 minutes.  While the bacon was cooking for the first 8 minutes I added the spices and veggie broth to a small pan and began to eat them up until I got a syrupy liquid.  Once the eight minutes were up I brushed one side with the sauce and placed back into the oven for three minutes. This process was repeated by flipping and brushing the other side of the bacon before returning to the oven. Total cook time was 25 minutes The plate! ...
Post a Comment
Read more

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more