Last night we cooked up some good food. I returned again to the monster pork chops and made a dish last night and a dish today. Last night I put the pork on top of a salad (which was alright, but had too much celery). Today we made sort of a pork fried rice, which was magnificent. I'm pretty proud of the breading I devised for the pork:
Sweet n' Spicy Pork
3 large pork chops
4 T. flour
2 T. brown sugar
scant 1/3 C. ground almonds
1/2 tsp. salt
1/4 tsp. fresh minced ginger
1 tsp. red pepper flakes
2 T. olive oil
Cut the pork chops off the bones and into 1 inch squares. In a bowl, mix together the remaining ingredients. I ground up the almonds in a food processor and used the microplane Jen got me to do up the ginger. Then put the pork into a sealable plastic bag (or rolled up paper bag if you have it). Add the breading and toss until evenly coated.
Fry the pork in olive oil over medium high heat until the pork is well-browned and a bit crispy.
Now, today for our lunch we did sort of a fried rice. It was so good. However, since we had eaten about a third of the pork already, I dunno what the proportions would be for the full recipe of what we have up above. We probably had a third or quarter of the pork left from before. So with that and some leftover rice (maybe about 1 1/4 cups cooked rice), we made this awesome dish:
2 T. oil
1 1/2 large stalks of celery, sliced into thin cross sections
1/3 sweet onion, coarsely chopped
sweet n' hot pork (maybe a scant 2 C.?)
rice (1 1/4 C. cooked rice?)
Saute the celery and onion in the oil, adding in a couple of generous splashes of soy sauce. Cook until the celery is tender and doesn't taste like celery any more. Add in the pork and cook until warmed through. Add in the rice and stir together. Stir in about three more splashes of soy sauce. Cook till rice is hot. Enjoy!