{"id":20331,"date":"2018-12-21T06:57:49","date_gmt":"2018-12-21T06:57:49","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20331"},"modified":"2018-12-21T06:57:49","modified_gmt":"2018-12-21T06:57:49","slug":"lemon-pork-chop-fennel-roasted-carrots-cabbage-juniper","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20331","title":{"rendered":"lemon pork chop; fennel-roasted carrots; cabbage, juniper"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20337\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/pork_chop_carrots_Napa_cabbage.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>A good December meal.<\/p>\n<ul>\n<li>two thick 12-ounce blade pork chops from Flying Pigs Farm, rinsed, thoroughly dried, seasoned with sea salt and freshly-ground black pepper before being seared quickly in a heavy oval enameled cast-iron pan, then half of a large organic Whole Foods Market lemon squeezed over the\u00a0top\u00a0(after which the lemon was left in the pan between them, cut side down), the chops\u00a0placed\u00a0in a 400\u00ba oven for about 13\u00a0minutes altogether (flipped halfway through, the lemon squeezed over them once again and, after a bit of crushed dried habanada pepper had been sprinkled on top of the pork, placed again on the bottom of the pan), removed from the oven and arranged on 2 plates, the juices that remained, with the addition of some juices remaining from <a href=\"http:\/\/food.hoggardwagner.org\/2018\/12\/20\/squid-conch-salad-cress-culotte-roast-potatoes-tomatoes\/\">a tomato salad prepared for a meal 2 days earlier<\/a>, poured over them, the rest transferred to a glass sauce boat and placed on the table<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20340\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/red_dragon.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>four small dragon carrots from Tamarack Hollow Farm, scrubbed, dried, rolled inside a small unglazed ceramic Pampered Chef oven pan with a little olive oil, sea salt, freshly-ground black pepper, and less than half a teaspoon of crushed Italian fennel seed, roasted at 400\u00ba for about 30 minutes, or until tender, arranged on the plates and garnished with small nasturtium leaves from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20341\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/Napa_cabbage.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one bunch of young Napa cabbage from Lani\u2019s Farm, washed thoroughly, trimmed, torn into smaller sections, wilted\u00a0in olive oil along with 9 or so crushed juniper berries, seasoned with sea salt and freshly-ground black pepper,\u00a0and drizzled with a little more olive oil<\/li>\n<li>the wine was a Washington (Columbia Valley) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/michaud-columbia-valley-chardonnay-2017\">Michaud Columbia Valley Chardonnay 2017<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.accademiabizantina.it\/en\/album\/il-giardino-di-rose-en\/\">&#8216;Il giardino di rose&#8217;, works by Alessandro Scarlatti<\/a>, another section of the album,<a href=\"http:\/\/www.accademiabizantina.it\/en\/album\/il-gioco-barocco-del-seicento-italiano-en\/\">\u00a0\u2018Il gioco Barocco del seicento italiano\u2019, seventeenth-century Italian music performed by Ottavio Dantone, harpsichord and conductor, and the Accademia Bizantina<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A good December meal. two thick 12-ounce blade pork chops from Flying Pigs Farm, rinsed, thoroughly dried, seasoned with sea salt and freshly-ground black pepper before being seared quickly in a heavy oval enameled cast-iron pan, then half of a large organic Whole Foods Market lemon squeezed over the\u00a0top\u00a0(after which the lemon was left in &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-20331","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\/20331","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20331"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20331\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}