08 January 2009

pork with arugula and sauteed tomatoes

Okay, this one actually wasn't an ad in Martha Stewart ... aren't I cool! (Everyday Food, Jan/Feb 2007, page 96.)

PART 1 - pork
1. Use boneless pork loin chops - the recipe calls for 4, I used just 2.

2. Butterfly them by cutting each piece in half vertically, starting on the side without the fat and opening it like a book. Stop before you cut all the way through. Wrap the meat in Saran wrap, and pound it until it's about 1/4-inch thick.

3. On a plate, combine a small amount of flour, salt, and pepper. Coat each piece of meat with the flour.

4. Cook the chops one at a time in a skillet with olive oil. Because they're thin and flat, they cook in just a couple of minutes. Put on a plate and cover with foil to keep them warm while you're cooking the rest. Use 1 tsp of olive oil with each one.

PART 2 - sauteed tomatoes
Get a pint of grape tomatoes - cut them in half.

Saute the tomatoes in 1 tsp of olive oil until they're soft and just barely starting to get mushy. They're done.

PART 3 - arugula
Dressing: 2 tbl lemon juice, 1 tsp olive oil, slight amount of salt and pepper. Mix together.

Toss the dressing with the arugula greens. Optional - top the greens with shaved Parmesan (the real cheese, not the grated stuff in the green canister).

Extra notes - Of course I'm being "snobby" by having arugula because that's what Snob Barack Obama wanted to eat on the campaign trail (along with Dijon mustard. The shock of it!) Really, any salad greens or tomatoes would do - I just went along with the exact recipe for the heck of it. It was good! We like arugula!

Also, I made plain white rice as the side, with just butter and dried parsley sprinkled through it. With all of the more rich things (they did have a pretty strong taste), the rice was mild and a good addition.

3 for 50.

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