The Weekly Whisk - 4/17/20

Musings from a foodie…

Given our new “hunker-down-at-home” status, I was charged with making dinner this evening.  Since we cannot go out because of “vulnerable” status (= age, not health :-) ), I decided to go toward my creative side – and, it worked.  We had a fabulous dinner and it was the main course that made the difference.  I served boneless pork chops encrusted with a sesame seed and ginger rub and baked in a dried blueberry/cranberry/raisin sauce made with smoked maple syrup and a touch of cayenne. Try it – you’ll like it.  Here’s the recipe:

Take four lean pork chops and press a rub of ginger and garlic powder with black sesame seeds on all sides.  Place in a shallow pan with a small amount of olive oil rubbed on the pan to avoid sticking.  Back the chops at 400 degrees for 20 minutes in a foil covering.  Then, dice and sauté ½ an onion in olive oil until slightly translucent.  On the side, mix together a ½ cup of dried blueberries, ½ cup of dried cranberries and ½ cup of raisins.  Add 1 cup of smoked maple syrup. Mix the onions and the berries together and set into a small cooking pan and simmer for the remainder of time until the 20 minutes have expired.  Spoon the syrup and berries mixture over the chops in equal proportions.  Replace the foil and bake for an additional 10 minutes at 400 degrees.  Remove and serve. 

Some would serve with rice or other starch.  But, as a good North Dakota boy – and, since I was responsible for cooking – I opted for boiled potatoes with butter plus corn on the cob (firsts of the season); and, a Greek salad.  It was fabulous – at least for me. The rest of the family seemed to like my little experiment as well  :-) . If you want, stop by at O’Harrifickenbricht’s Place [* * * * * ] anytime up in Maine.  There’s bound to be something a cookin’ and you’re more than welcome to stop by…