{"id":5886,"date":"2015-11-01T19:19:43","date_gmt":"2015-11-01T19:19:43","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5886"},"modified":"2015-11-01T19:19:43","modified_gmt":"2015-11-01T19:19:43","slug":"pork-chops-with-tarragon-tomato-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5886","title":{"rendered":"pork chops with tarragon; tomato; Brussels sprouts"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/pork_chop_tomato_Brussels_sprouts.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5888\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/pork_chop_tomato_Brussels_sprouts.jpg\" alt=\"pork_chop_tomato_Brussels_sprouts\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>We hadn&#8217;t eaten meat in\u00a09 days, although that was certainly\u00a0no hardship for us. \u00a0After enjoying a small duck breast, from Long Island or Pennsylvania, on October 22, we had feasted, in succession on\u00a0Long Island eel; &#8216;Hudson River prawns&#8217;; zucchini-filled\u00a0pasta made 2 blocks away; penne with local Romanesco; and New York-local-waters-sourced\u00a0mackerel, crab cakes, scallops and Grey Triggerfish.<\/p>\n<p>We broke our inadvertent fast last night with some delicious pork chops from upstate NY. \u00a0The duck and pork recipes\u00a0have been\u00a0among my favorites for a long time, but\u00a0I&#8217;ve added some new choice ones\u00a0from\u00a0among\u00a0the meals which those two dinners bracketed.<\/p>\n<ul>\n<li>two 8-ounce bone-in loin pork chops from Flying Pig Farms, thoroughly dried, seasoned with salt and pepper, seared quickly in a heavy enameled cast-iron pan before half of an\u00a0organic lemon was squeezed over them\u00a0and\u00a0left in the pan, which was then placed\u00a0in a 400\u00ba oven for about 14\u00a0minutes (flipped halfway through and the lemon squeezed over them once again), removed from the oven, sprinkled with chopped tarragon from Stokes Farm,\u00a0and the pan juices spooned over the top<\/li>\n<li>eight \u2018Mountain Magic\u2019 tomatoes from Norwich Meadows Farm, added to the pan in which the chops had roasted after they had been removed, stirred in the juices until warm, seasoned with salt and pepper, sprinkled with\u00a0Gotham Greens Rooftop packaged basil from\u00a0Whole Foods<\/li>\n<li>Brussels sproutsfrom Van Houton Farms, tossed with salt, pepper, and some olive oil, and roasted in a 400\u00ba oven for about half an hour<\/li>\n<li>the wine was a California (Napa) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/matt-iaconis-chardonnay-napa-valley-2014.htm\">Matthew Iaconis Napa Valley Chardonnay 2014<\/a>\u00a0(in a Burgundy style, it\u2019s <a href=\"https:\/\/www.youtube.com\/watch?v=EwGF89gKY5U\">Matt\u2019s<\/a>\u00a0wine,\u00a0and it comes from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a>)<\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=534087\">Bruckner&#8217;s Symphony No. 9, Claudio Abbado leading the Lucerne Festival Orchestra<\/a>, only\u00a0months before the conductor&#8217;s death<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We hadn&#8217;t eaten meat in\u00a09 days, although that was certainly\u00a0no hardship for us. \u00a0After enjoying a small duck breast, from Long Island or Pennsylvania, on October 22, we had feasted, in succession on\u00a0Long Island eel; &#8216;Hudson River prawns&#8217;; zucchini-filled\u00a0pasta made 2 blocks away; penne with local Romanesco; and New York-local-waters-sourced\u00a0mackerel, crab cakes, scallops and Grey &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-5886","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\/5886","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=5886"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5886\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}