{"id":11473,"date":"2017-02-04T23:08:00","date_gmt":"2017-02-04T23:08:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11473"},"modified":"2017-02-04T23:08:00","modified_gmt":"2017-02-04T23:08:00","slug":"lemon-roasted-pork-chops-pea-shoots-radishparsley-root","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11473","title":{"rendered":"lemon-roasted pork chops; pea shoots; radish\/parsley root"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11474\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/pork_chops_radish_parsley_root.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I really think\u00a0the approach I used here, and <a href=\"http:\/\/food.hoggardwagner.org\/page\/2\/?s=lemon+pork\">have used many times\u00a0before<\/a>, is\u00a0the best way to treat a good pork chop &#8211; or two &#8211; and, as with\u00a0the best recipes, its simplicity makes it possible to invent any number of\u00a0variations.<\/p>\n<p>Last night however there were no twists, not even a last-minute fresh herb, really (this time I saved my\u00a0futzing\u00a0for the vegetables).<\/p>\n<ul>\n<li>two 8-ounce bone-in loin pork chops from Flying Pig Farm,\u00a0thoroughly dried, seasoned with salt and pepper and seared quickly in a heavy enameled cast-iron pan before half of a local sweet lemon from Fantastic Gardens of Long Island was squeezed over the\u00a0top\u00a0(which was then left in the pan between them, cut side down), the chops\u00a0placed\u00a0in a 425\u00ba oven for about 14\u00a0minutes (flipped halfway through, the lemon squeezed over them once again and replaced), removed from the oven and place on plates, the small amount (this time) of juices left in the pan spooned over them<\/li>\n<li>micro snow pea shoots from Windfall Farms arranged to the side<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11491\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/snow_pea_sprouts.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had picked up a small bundle of &#8216;French breakfast radishes&#8217; two days before Friday&#8217;s dinner, when I\u00a0decided to serve their greens, wilted, while they were still fresh.\u00a0Because I love saut\u00e9ed or roasted radishes, of any kind, I didn&#8217;t look any further for a vegetable to accompany the pork. Once I had pulled the roots and greens from the crisper however I realized there wasn&#8217;t really much of either, so I added a small parsley root and a few scallions to the mix.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11475\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/breakfast_radish.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11476\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/parsley_root.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11477\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/scallions.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one small parsley root [<a href=\"http:\/\/www.pfaf.org\/USER\/Plant.aspx?LatinName=Petroselinum+crispum+tuberosum\"><em>petroselinum crispum tuberosum<\/em><\/a>] from\u00a0Norwich Meadow Farm,\u00a0scrubbed,\u00a0trimmed, and diced, saut\u00e9ed in a little more than a total of a tablespoon of olive oil and butter inside a large enameled cast iron pot until almost softened, then 2 garlic cloves, halved, from\u00a0Tamarack Hollow Farm and\u00a0a small bunch of &#8216;French\u00a0breakfast&#8217; radishes\u00a0from Eckerton Hill Farm, cleaned and scrubbed, added to the pot and cooked until they had softened, but just before that time 3\u00a0thin scallions from Norwich Meadows Farm, sliced, added to the mix, followed by the\u00a0washed radish greens, the vegetables\u00a0seasoned with salt and pepper, and a little Washington State riesling added and stirred in\u00a0for a minute or two before\u00a0being served<\/li>\n<li>the wine was a Spanish (Rioja) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=30101&amp;searchtype=Contains\">Real Rubio Blanco, Rioja 2014<\/a><\/li>\n<li>the music was the fantastic album, &#8216;<a href=\"https:\/\/www.amazon.com\/dp\/B0000035QH\/ref=as_li_ss_tl?ie=UTF8&amp;linkCode=sl1&amp;tag=hoggardwagner-20&amp;linkId=cfc00ecd8b5b69129e145f3bd4d8646b\">Gisela May: Brecht Songs by Hanns Eisler and Paul Dessau<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I really think\u00a0the approach I used here, and have used many times\u00a0before, is\u00a0the best way to treat a good pork chop &#8211; or two &#8211; and, as with\u00a0the best recipes, its simplicity makes it possible to invent any number of\u00a0variations. Last night however there were no twists, not even a last-minute fresh herb, really (this &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11473","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11473"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11473\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11473"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}