{"id":8055,"date":"2016-05-02T06:03:45","date_gmt":"2016-05-02T06:03:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8055"},"modified":"2016-05-02T06:03:45","modified_gmt":"2016-05-02T06:03:45","slug":"pork-chops-with-lemon-micro-beets-ozettes-asparagus","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8055","title":{"rendered":"pork chops with lemon, micro beets; ozettes; asparagus"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8057\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/pork_chops_ozettes_asparagus.jpg\" alt=\"pork_chops_ozettes_asparagus\" width=\"600\" height=\"450\" \/><\/p>\n<p>This turned out to be a pretty sturdy meal for the first day of May, but the temperature never got much above 50\u00ba, so it wasn&#8217;t very far\u00a0out of line with the real weather. In fact,\u00a0I\u00a0was able to use a 450\u00ba\u00a0oven to cook 2 of the 3\u00a0items on the plates and still not really heat up the kitchen.<\/p>\n<ul>\n<li>two 8-ounce bone-in loin pork chops from Flying Pig Farm,\u00a0thoroughly dried, seasoned with salt and pepper and seared quickly in a heavy enameled cast-iron pan before half of an organic lemon was squeezed over the\u00a0top and\u00a0left in the pan between the chops, when\u00a0they were\u00a0placed\u00a0in a 425\u00ba oven for about 14\u00a0minutes (flipped halfway through,\u00a0the lemon squeezed over them once again and replaced between them), removed from the oven, sprinkled with micro beets from Two Guys from Woodbridge, the luscious pan juices spooned over the top<\/li>\n<li>Ozette potatoes from\u00a0Mountain Sweet Berry Farm, halved lengthwise, tossed with a bit of olive oil, salt, pepper, and rosemary leaves from Stokes\u00a0Farm, roasted at 425\u00ba for about 20\u00a0to\u00a025 minutes, or until cooked through, browned, and a bit crispy on the edges, and,\u00a0as they emerged from the oven, drizzled with a little chopped spring garlic, the green parts only, from Bodhitree Farms (softened earlier in a little olive oil over a low flame), then finished with chopped parsley from Eataly<\/li>\n<li>twelve\u00a0ounces of fairly thick asparagus from Phillips Farm, trimmed, the stems peeled, tossed\u00a0in a couple of tablespoons of butter, about a tablespoon of olive oil, and 5 branches of thyme, inside a large enameled cast-iron pan, then saut\u00e9ed over medium high heat, frequently\u00a0rolling\u00a0or turning them\u00a0in the mix of butter,\u00a0oil, and herb until crisp-tender and beginning to brown (about 8 to 10 minutes), finished with a sprinkling of Maldon salt and freshly-ground Telicherry peppercorns<\/li>\n<li>the wine was a California (Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/s-a-verdelho-2015.htm\">S &amp; A Verdelho Lodi 2015,<\/a> by Sarah Wuethrich and Ana Diogo<\/li>\n<li>the music was <a href=\"http:\/\/www.ovhfc.com\/nicolas-bacri-les-quatre-saisons\">Nicolas Bacri&#8217;s &#8216;<em>Les Quatre Saisons<\/em>&#8216;, performed by the\u00a0<em>Orchestre Victor Hugo Franche Comt\u00e9<\/em><\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This turned out to be a pretty sturdy meal for the first day of May, but the temperature never got much above 50\u00ba, so it wasn&#8217;t very far\u00a0out of line with the real weather. In fact,\u00a0I\u00a0was able to use a 450\u00ba\u00a0oven to cook 2 of the 3\u00a0items on the plates and still not really heat &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-8055","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\/8055","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=8055"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8055\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}