As you may have noticed, many changes are in the process here at Slice Of Feist. Not only are we blogging away and giving this space a miniature face lift, but we have also started a personal chef and catering service. Why, thank you for the gracious applause. We are ecstatic, inspired…and exhausted. It’s pretty incredible to finally be taking charge of my life in a way that I thought would be impossible. To say, “I am strong enough. I am smart enough. I am talented enough” is actually pretty huge…and believing it is even grander. So here we come world. We are gonna feed some hungry bellies and create immense joy in the process.
Pork Chops with a Black Currant Glaze. The glaze in this dish features white wine vinegar and fruit preserves, causing everything to just pop. If anyone asks you what’s in it, just humbly tell them it’s a family secret…and then report back to me for more. Serve it up with some mashed potatoes or polenta. You’ll make all the hungry farm boys adore you just a bit more.
Pork Chops With Black Currant Glaze by Silver Palate Cookbook
Ingredients
4 Pork Chops, 1- 1 & 1/2 Inches thick (I used Pork Loin…and it was wonderful)
1/4 Cup Black Currant Preserves
1 & 1/2 Tablespoons Dijon Mustard
1/3 Cup White Wine Vinegar
Salt and Pepper
Directions
Combine your preserves and Dijon in a little bowl for later.
Season your pork chops with salt and pepper on both sides. Now grab that trusty cast iron skillet. Heat it up on medium high heat. Add just enough olive oil to the skillet so that the bottom is glazed a bit (1 tablespoon?). Now get to work browning those chops! Brown both sides, which takes a few minutes per side. Now evenly distribute the mustard preserves combo over each pork chop. Reduce heat to medium low, and cover your skillet. I used a plate, so make due with what you have. Cook for about 20 minutes, or until done. Minimum temperature should be 160 degrees.
Place your cooked pork on a plate and tent with foil. Now pour your vinegar into the skillet, scraping up all the goodies. Simmer for about 5-10 minutes, or until reduced by about 1/3. Pour your sauce over the pork and devour.
All photos were taken by Evan Lentz, a man who could happily dine on meat and ‘taters nightly.
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