{"id":14631,"date":"2017-11-22T10:39:43","date_gmt":"2017-11-22T10:39:43","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14631"},"modified":"2017-11-22T10:39:43","modified_gmt":"2017-11-22T10:39:43","slug":"lemon-habanada-pork-chop-chervil-savoy-cabbage-cumin","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14631","title":{"rendered":"lemon-habanada pork chop, chervil; savoy cabbage, cumin"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14641\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/pork_chops_cabbage.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>What can I say? A very juicy pork chop and an equally succulent cabbage, two of my favorite things, and here presented very simply.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14643\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/savoy_cabbage.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two fresh 9 or 10-ounce pork\u00a0chops from Flying Pigs Farm,\u00a0thoroughly dried, seasoned with sea salt and freshly-ground black pepper, seared quickly on both sides inside a very hot, heavy enameled cast-iron pan, one small, fresh floral-scented heatless orange habanada pepper from Norwich Meadows Farm, chopped, scattered on the top surfaces before half of an organic Whole Foods Market lemon was squeezed over them, after which\u00a0it was\u00a0left on the surface of\u00a0the pan between the chops,\u00a0the chops placed\u00a0inside a 425\u00ba oven for about 14\u00a0minutes (flipped halfway through, the lemon squeezed over the\u00a0top once again and once again replaced inside the pan), the finished chops\u00a0removed from the oven and arranged on 2 plates, some\u00a0micro chervil from Two Guys from Woodbridge arranged on top, some of the pan juices poured\u00a0over the top of the chops, the remainder poured into a sauce boat\u00a0and placed on the table<\/li>\n<li>one small Savoy cabbage from Norwich Meadows Farm, washed, quartered, cored, sliced into one-half-inch ribbons, saut\u00e9ed in a scant tablespoon of olive oil inside a medium heavy, tin-lined copper pot until wilted but still crunchy, stirring occasionally, seasoned with sea salt and freshly-ground black pepper, and a little more than a teaspoon of toasted cumin seed mixed in, finished with half a teaspoon of Columela Rioja 30 Year Reserva sherry vinegar, the mix stirred and cooked another couple of minutes<\/li>\n<li>the wine was a California (Napa) white, <a href=\"https:\/\/us.nakedwines.com\/products\/la-tapatia-chardonnay-carneros-2016\">La Tapatia Chardonnay Carneros 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was the <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=90696\">Mozart and Da Pone 1790 opera buffa, &#8216;Cos\u00ec fan tutte, ossia La scuola degli amanti&#8217;, in a performance with\u00a0Ren\u00e9 Jacobs directing Concerto Cologne and the Cologne Chamber Choir<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>What can I say? A very juicy pork chop and an equally succulent cabbage, two of my favorite things, and here presented very simply. two fresh 9 or 10-ounce pork\u00a0chops from Flying Pigs Farm,\u00a0thoroughly dried, seasoned with sea salt and freshly-ground black pepper, seared quickly on both sides inside a very hot, heavy enameled cast-iron &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-14631","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\/14631","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=14631"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14631\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}