{"id":6929,"date":"2016-02-03T22:34:08","date_gmt":"2016-02-03T22:34:08","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6929"},"modified":"2016-02-03T22:34:08","modified_gmt":"2016-02-03T22:34:08","slug":"smoked-pork-spring-onions-potatoes-breadcrumbs-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6929","title":{"rendered":"smoked pork, spring onions; potatoes, breadcrumbs; kale"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/smoked_pork_chop_potatoes_kale.jpg\" rel=\"attachment wp-att-6932\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6932\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/smoked_pork_chop_potatoes_kale.jpg\" alt=\"smoked_pork_chop_potatoes_kale\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>For the last\u00a0couple of months\u00a0I&#8217;ve been moving around a single smoked pork chop in our freezer. \u00a0It was the survivor\u00a0from what had originally been a package of two. \u00a0Neither of us can remember when we had 3 chops, that is, one guest for a dinner, but to make matters awkward, our favorite vender for these things always sold them only in pairs, so it seemed that I would eventually have to make a meal, for the two of us, of\u00a0what would be\u00a0less than\u00a04 ounces of meat, once cut off the bone.<\/p>\n<p>Last night it happened. \u00a0Surprisingly,\u00a0even with the additional constraint\u00a0of only a small number of potatoes and\u00a0not much more than a handful of kale, to fill out two dinner plates, there was enough for a pretty satisfying meal (translation: we didn&#8217;t move on to a cheese course).<\/p>\n<ul>\n<li>a small amount of rendered\u00a0duck fat,\u00a0from an earlier meal, which I keep in the freezer,\u00a0heated inside an\u00a0oval, low-sided enameled cast iron pan, one\u00a0sliced spring onion from Eataly, white portions only, the green reserved for later, swirled around in it, one\u00a0smoked loin pork chop from <a href=\"http:\/\/food.hoggardwagner.org\/2015\/01\/23\/geraucherte-schweinshaxe-sauerkraut-kartoffeln\/\">Millport Dairy<\/a> added to the pan, covered with tin foil and kept above a very low flame\u00a0(just enough to warm the\u00a0chops\u00a0through, as they were\u00a0already fully-cooked), turning the meat once, then, near the end of the cooking time, the green parts of the onion which had been set aside earlier, now also sliced, added, the pork removed, plated, brushed\u00a0with garlic oregano\u00a0jelly from <a href=\"http:\/\/www.berkshireberries.com\/\">Berkshire Berries<\/a>, then covered with both the white and green onion\u00a0pieces<\/li>\n<li>a small amount of green kale from Tamarack Hollow Farm,\u00a0wilted in olive oil in which\u00a0one clove of garlic from Norwich Meadows Farm, halved, had been cooked until it had begun\u00a0to brown, and finished with salt, pepper, and a drizzle of olive oil<\/li>\n<li>small German Butterball potatoes from\u00a0Tamarack Hollow Farm, unpeeled but scrubbed, boiled in heavily-salted water, drained, dried in the still-warm vintage Corning <a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a> blue-glass <a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, halved, tossed with a little butter, and sprinkled with homemade breadcrumbs (lots of homemade breadcrumbs, because there were so few potatoes) which had already been browned in butter<\/li>\n<li>the wine was a California (Russian River Valley) red, <a href=\"https:\/\/us.nakedwines.com\/wines\/rox-scott-peterson-pinot-noir-russian-river-valley-2014.htm\">Scott Peterson Rox Pinot Noir 2014<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/play.spotify.com\/album\/5Ip9NJSWLB3AlpbQ3Nm2Ar?play=true&amp;utm_source=open.spotify.com&amp;utm_medium=open\">Unsuk Chin, 3 Concertos<\/a>\u00a0(piano, cello, sheng), performed by\u00a0the Seoul Philharmonic conducted by\u00a0Myung-Whun Chung<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>For the last\u00a0couple of months\u00a0I&#8217;ve been moving around a single smoked pork chop in our freezer. \u00a0It was the survivor\u00a0from what had originally been a package of two. \u00a0Neither of us can remember when we had 3 chops, that is, one guest for a dinner, but to make matters awkward, our favorite vender for these &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-6929","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\/6929","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=6929"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6929\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}