{"id":7773,"date":"2016-04-12T16:51:50","date_gmt":"2016-04-12T16:51:50","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7773"},"modified":"2016-04-12T16:51:50","modified_gmt":"2016-04-12T16:51:50","slug":"pork-chops-with-lemon-red-cabbage-sauteed-cucumber","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7773","title":{"rendered":"pork chops with lemon, red cabbage, saut\u00e9ed cucumber"},"content":{"rendered":"

\"pork_celtuce_red_cabbage\"<\/p>\n

I love\u00a0cucumbers. And\u00a0thanks to Martha Stewart<\/a> I’ve now discovered the\u00a0saut\u00e9ed<\/em> cucumber. I took some liberties with her recipe however, in consideration of the vegetable materials I had on hand, and my own taste: I had 3 small Korean cucumbers, I cooked the chunks until they had begun to brown, and I finished them with lovage.<\/p>\n

The cabbage was left over from an earlier mea<\/a>l, and tasted even better than it had the first time.<\/p>\n

The pork was from a new Greenmarket source, one which happened to have the smaller-size chops I’ve had difficulty finding lately. I used the same recipe I’ve used for years<\/a>,\u00a0but since my oven is currently unavailable, I cooked them on top of the stove in a heavy enameled cast iron pot. I think I should have seared them a little longer before squeezing the half lemon over them\u00a0and covering it: They turned out less than brown, but the flavor was terrific.<\/p>\n

Since I’ve just pointed to the recipes or procedures, now I only have to list the ingredients:<\/p>\n