{"id":16157,"date":"2018-03-16T01:18:26","date_gmt":"2018-03-16T01:18:26","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16157"},"modified":"2018-03-16T01:18:26","modified_gmt":"2018-03-16T01:18:26","slug":"lemonhabanada-roasted-pork-chops-tomatoes-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16157","title":{"rendered":"lemon\/habanada-roasted pork chops, tomatoes; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16158\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/pork_chops_tomatoes_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Our favorite chops.<\/p>\n<p>The tomatoes and the collards are pretty fine too.<\/p>\n<ul>\n<li>two 9-ounce bone-in loin pork chops from <a href=\"http:\/\/flyingpigsfarm.com\/\">Flying Pigs Farm<\/a>,\u00a0thoroughly dried, seasoned with sea salt and freshly-ground black pepper and seared quickly in a heavy enameled cast-iron pan before half of an organic lemon from Whole Foods Market was squeezed over the\u00a0top (the lemon then left in the pan between them, cut side down), the chops\u00a0placed\u00a0in a 425\u00ba oven for about\u00a07 minutes, then flipped, part\u00a0of a golden dried\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>, crushed, added, the lemon squeezed over them once again and replaced inside the pan for another 3 or 4 minutes, when 4 Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market were added and the pan returned to the oven for about 4 more minutes, when the chops were removed and arranged on\u00a02 warm plates while the tomatoes were turned onto their round sides and the\u00a0the pan\u00a0heated on the top of the stove over a medium-high flame until the pork and tomato juices had\u00a0reduced to almost a syrup and spooned over the\u00a0chops, which were\u00a0sprinkled\u00a0with chopped lovage from Two Guys from Woodbridge, the tomatoes garnished with micro scallions, also from Two Guys from Woodbridge<\/li>\n<li>collard greens\u00a0from Norwich Meadows Farm,\u00a0washed 3 times, drained, some of the water retained and held aside, to be added as the greens cooked if necessary, the leaves and tender stems cut roughly, braised until gently wilted inside a medium heavy vintage, high-sided, tin-lined copper pot\u00a0in which 2 halved Rocambole garlic cloves from Keith\u2019s Farm had been allowed to sweat over a low flame with some olive oil, finished with sea salt, freshly-ground black pepper, and a small drizzle of olive oil<\/li>\n<li>the wine was an Italian (Langhe) white,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/cagliero\/wines\/rabel-langhe-bianco-2013\">Cagliero Rabel Langhe Bianco 2013<\/a>\u00a0from <a href=\"http:\/\/www.astorwines.com\/\">Astor Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.medieval.org\/emfaq\/cds\/hmu1461.htm\">an album of music composed by Orazio Vecchi (1550-1605) that included &#8216;Amfiparnaso&#8217; (1597), a madrigal-comedy cycle, and &#8216;The Musical Banquet&#8217; (1597), which is just as the title suggests<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Our favorite chops. The tomatoes and the collards are pretty fine too. two 9-ounce bone-in loin pork chops from Flying Pigs Farm,\u00a0thoroughly dried, seasoned with sea salt and freshly-ground black pepper and seared quickly in a heavy enameled cast-iron pan before half of an organic lemon from Whole Foods Market was squeezed over the\u00a0top (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-16157","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\/16157","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=16157"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16157\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}