{"id":13743,"date":"2017-08-10T00:53:41","date_gmt":"2017-08-10T00:53:41","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13743"},"modified":"2017-08-10T00:53:41","modified_gmt":"2017-08-10T00:53:41","slug":"lemon-roasted-pork-chop-red-dandelion-heirloom-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13743","title":{"rendered":"lemon-roasted pork chop, red dandelion; heirloom tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13746\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/pork_chop_dandelion_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The pork chop recipe is a classic, but I may never have worked with cuts this thin before. It meant that it was more difficult to\u00a0get the kind of juiciness characteristic\u00a0of\u00a0this cooking treatment, but by cutting the original recipe&#8217;s oven time almost in half (the recipe is described <a href=\"http:\/\/food.hoggardwagner.org\/2014\/09\/21\/pork-chops-seared-roasted-with-lemon-collards\/\">here<\/a>), I came pretty close to the ideal.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>two not very thick 8-ounce pork chops from <a href=\"http:\/\/www.schallerweber.com\/find-buy\/original-store\/\">the Schaller &amp; Weber store<\/a>, thoroughly dried, seasoned with sea salt and a generous amount of freshly-ground Tellicherry\u00a0pepper, seared quickly on both sides inside a very hot, heavy oval enameled cast-iron pan, half of an organic lemon from Whole Foods Market squeezed over each, after which the lemon\u00a0was\u00a0left on the surface between the chops, the pan\u00a0placed\u00a0in a 425\u00ba oven for only about 5\u00a0minutes, flipped over, a crushed\u00a0fragment\u00a0of an orange-gold <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">habanada pepper<\/a>\u00a0sprinkled on top and\u00a0the lemon squeezed over the\u00a0top once again, and replaced in the pan, which was returned to the oven for another 5 minutes, the finished chops then arranged on 2 plates, some of the pan juices poured\u00a0over the top of each, the remainder poured into a sauce boat for use\u00a0at the table [I had intended to garnish the\u00a0chops with some purple micro radish but then forgot to do so, so they\u00a0look a bit more simple than they do sometimes]<\/li>\n<li>red dandelion leaves from\u00a0Norwich Meadows Farm, dressed with some good olive oil,\u00a0Alce Nero DOP &#8216;Terra di Bari Bitonto&#8217; from Eataly,\u00a0juice from an organic lemon from Whole Foods Market, Maldon salt and freshly-ground Tellicherry pepper<\/li>\n<li>There was also a salad, arranged inside a low bowl next to the plates (barely visible in the picture), consisting of layers of 3 differently-colored heirloom tomatoes\u00a0and one small red onion, all from Norwich Meadows Farm, topped with chopped bush basil\u00a0and torn mint leaves, the herbs also from Norwich Meadows Farm, dressed with white balsamic vinegar,\u00a0Maldon salt, and Tellicherry pepper, and mixed together by each of us at the table.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>There was a cheese course.\u00a0A dab of an Italian quince compote was added to the plate after the photograph below was taken (a very welcome guest).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13750\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/cheese_plate.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>the cheeses, all from Consider Bardwell Farm, were, from left to right,\u00a0&#8216;Manchester&#8217; a goat cheese, &#8216;Pawlet&#8217; cow cheese, and a still-unnamed blue goat cheese,<\/li>\n<li>there were garnishes on the plates, of freshly-ground Tellicherry pepper and chopped dill flowers from\u00a0Eckerton Hill Farm<\/li>\n<li>toasts made from slices of a She Wolf Bakery multigrain baguette (unbleached wheat flour, whole wheat dark rye, white starter, honey, sugar grain mix {millet, sunflower, coarse rye, oats, flax seed, sesame)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout the meal was a California (Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/f-stephen-millier-angels-reserve-chardonnay-2016.htm\">F. Stephen Millier Angels Reserve Chardonnay Lodi 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines\u00a0<\/a><\/li>\n<li>the music throughout was Man Bartlett&#8217;s &#8216;<a href=\"https:\/\/soundcloud.com\/manbartlett\/meditation-for-a-morning-commute\">Meditation for a morning commute<\/a>&#8216;, vocals and ambient sound recorded live on a downtown A train using only an iPhone (apeDelay, Echo Pitch, Reverb, Audiobus and AudioShare iOS apps), which he had composed today, followed by\u00a0his 2016 album, &#8216;<a href=\"https:\/\/manbartlett.bandcamp.com\/album\/space-on-earth\">Space on Earth<\/a>&#8216;, described by the artist as &#8220;..the first album from a body of work I&#8217;ve been hearing in my head since 2012. Around that time I was becoming increasingly overwhelmed by the nonstop onslaught of New York, so I started thinking about sound as a meditative and transformational medium; basically as a way to calm my eyeballs and counter-stimulate my brain.&#8221;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The pork chop recipe is a classic, but I may never have worked with cuts this thin before. It meant that it was more difficult to\u00a0get the kind of juiciness characteristic\u00a0of\u00a0this cooking treatment, but by cutting the original recipe&#8217;s oven time almost in half (the recipe is described here), I came pretty close to the &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-13743","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\/13743","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=13743"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13743\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13743"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}