Stir-Fried Chicken with Broccoli or Cauliflower
Lesson learned: By parboiling vegetables first, you end up saving time b/c cooking the broccoli on the wok raw takes a MUCH longer time. Time saver: poaching veggies!
Sauteed Pork Chops
I’d never made pork chops before! I think I was both intimidated and turned off because I have eaten many a dry pork chop. But, oh my lands, these were good! Not good enough to get beyond a B+ (there could have been some user error – I didn’t follow the recipe exactly at the end – silly me) – but the recipe was for sure good enough to make me want to maintain a relationship with this cut of pork!
Lesson learned: When making pork chops – you must purchase the ‘center-cut loin chops’ – they have a distinct eye of meat and little meat elsewhere (thank you, cookbook!). And, buy nice thick pork chops. The cookbook encouraged the 1 inch chop – but I had 4 that were about 3/4 inch thick and they cooked just great. I did feel a bit unsure about the color of mine – but everyone else’s were a great color when cut into!
While enjoying dinner with great friends, I forgot to take a picture! Blast! I do not have a picture of a pig anywhere– I will work on that at the State Fair this year. But, I do have this darling picture of an Irish cow. And I just love this picture.