I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Saturday, June 27, 2009

Pork With Mustard Bourbon Glaze and Sauteed Beet Greens

I am going to ask a few favors of you, my faithful blog readers (there are a couple of you out there, I believe...). Number one, if you haven't already, please pick up either "Omnivore's Dilemma" or "Animal, Vegetable, Miracle." I told you before how much I enjoyed "Animal, Vegetable, Miracle" and am in the beginning pages of "Omnivore's Dilemma". It's already surprised me and opened my eyes to the origins of our food and the problems that face our farmers and our country in terms of food production. We need to make some serious reforms in the way we grow, purchase, and consume and I think that the more people that read books such as these the faster these changes will come about. I guarantee you that by reading these books your perception of food will change.

Also, along some similar lines as the above favor, I ask that you go out and purchase meat that is raised organically and grass fed. Go to the farmer's markets and get to know the farmers and find out their practices before purchasing your meat. Not only will you be helping to reinforce some of the above mentioned changes to food production, but you will also be gaining huge bounds in terms of flavor. I'm telling you: animals that are raised on what they should be eating and that are not being filled with antibiotics and whatnot taste leaps and bounds better than the typical meat you buy at the grocery store. I promise you that you won't be disappointed.
When you go out and get some pork chops from your local farmer's market, try out this recipe. Joe said I should only make pork this way because it is so good. Sorry for no photos--next time I make it I'll make sure to get a couple and update the post.

Pork With Mustard Bourbon Glaze
2 pork chops (about 1 1/2" thick)
salt and pepper
1 t. mustard powder
2 TB cooking oil
1/4 c. dijon mustard
1/8 c. honey
1/2. bourbon
2 TB butter

Rub the pork chops on each side liberally with salt and pepper and the mustard powder. Allow to sit at room temperature for about 35-40 minutes before cooking.
Heat 2 TB cooking oil in a skillet over medium high heat. Add the pork chops and cook to medium, about 3-4 minutes on each side. Remove the pork chops and allow to sit for 10 minutes.
Turn down the heat in the skillet to medium-low. Add the dijon mustard and honey and stir for about a minute. Carefully add the bourbon, stirring constantly. Cook for about 2 minutes, stirring, and then stir in the 2 TB of butter and serve drizzled over the pork chops.

Sauteed Beet Greens
4 c. beet greens, chopped into large chunks
4 TB butter
1/4 c. cooking oil
4 cloves garlic, chopped
1/4 c. chopped onion
salt and pepper
1/2 t. red chili peppers
1/4 c. lemon juice

Heat the butter and cooking oil over medium heat in a large pan. Add the garlic and the onion and cook until tender, about 3 minutes. Add the beet greens and cook until wilted and tender, about 5 minutes. Stir in salt and pepper, red chili flakes, and lemon juice and serve.


Joelen said...

This sounds like an amazing meal!

Emily said...

I really, really need to read those books. You've convinced me.

I'm also convinced I need to buy meat from the farmers' market now.

I love that you used honey and bourbon on the pork chops! Mmm.