All Things Chill

Pan-Seared Pork Chops with a Dijon Mustard Sauce, Braised Swedish Red Cabbage and Pea Sprouts Lightly Tossed in Tarragon Oil

I’m not dizzy. I wanted pork chops. I found red cabbage. I remember tasty cabbage technique in culinary school. I found *something* like it on Epicurious. I think it’s sweet, savory, sour and a great hearty side dish. I substitute the jam for honey. I use whole cloves to pull out instead of using ground cloves. I sear chops. I set meat aside and let rest. I add shallots, dijon, red wine and a chicken stock cubes to saute pan and reduce. I stop for a moment and wish I had access to Wooly Pork. I find pea sprouts. I think its pepperiness will pair well with tarragon oil and offset the vinegar taste from cabbage. I add cream to the pork chop’s saute pan to finish sauce. I think about straining sauce, but think against it. I finish plating and admire the color contrasts. I take picture and serve to Liana. I EAT. I BLOG.

I HAPPY.

~Spec

This entry was posted on Thursday, April 24th, 2008 at 12:37 am and is filed under Cheap [and GOOD] Eats, Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.