My NY Plate

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Sunday night dinner of pork chops, broccoli rabe and polenta, and a shiraz I’m forgetting the name of. Note the table that looks like it came out of the Max beneath my plate (Charlie’s kitchen). This was so easy, so delicious and filling, and very guy-friendly. I didn’t really use a recipe, I just sort of felt the flow, but I’ll try to estimate measurements where I can: Sunday Night Pork Chop For the pork chops, I bought 3 chops on the bone from Whole Foods. Cheaper AND tastier, so definetly buy on the bone if you have the option. Plus, they just look so Fred Flintstone. I marinated them for maybe a half-hour in a mix of red wine, S&P, rosemary, and a little bit of a black pepper sauce from Trader Joe’s. While those hung out, I cut pre-cooked polenta into discs and sautee’d them in olive oil (well, Charlie did this part. 1 team, 1 dream!). We topped those with some mushrooms softened with butter, and sprinkled everything with parmesan cheese. So easy! I browned the pork chops at a super high heat for about 2 minutes on each side, and then popped them into the oven for 20 minutes at 350. In the same pan, I poured in olive oil, red wine, more rosemary, a pint of raspberries, S&P and deglazed the pan and reduced everything by about a third. You can see a little bit of this sauce on top of the pork chop and to the bottom left. Finally, I just heated through some broccoli rabe florets with more S&P. So easy, and a tasty way to ease into the short work week.

Sunday night dinner of pork chops, broccoli rabe and polenta, and a shiraz I’m forgetting the name of. Note the table that looks like it came out of the Max beneath my plate (Charlie’s kitchen). This was so easy, so delicious and filling, and very guy-friendly. I didn’t really use a recipe, I just sort of felt the flow, but I’ll try to estimate measurements where I can:

Sunday Night Pork Chop

For the pork chops, I bought 3 chops on the bone from Whole Foods. Cheaper AND tastier, so definetly buy on the bone if you have the option. Plus, they just look so Fred Flintstone. I marinated them for maybe a half-hour in a mix of red wine, S&P, rosemary, and a little bit of a black pepper sauce from Trader Joe’s. While those hung out, I cut pre-cooked polenta into discs and sautee’d them in olive oil (well, Charlie did this part. 1 team, 1 dream!). We topped those with some mushrooms softened with butter, and sprinkled everything with parmesan cheese. So easy!

I browned the pork chops at a super high heat for about 2 minutes on each side, and then popped them into the oven for 20 minutes at 350. In the same pan, I poured in olive oil, red wine, more rosemary, a pint of raspberries, S&P and deglazed the pan and reduced everything by about a third. You can see a little bit of this sauce on top of the pork chop and to the bottom left. Finally, I just heated through some broccoli rabe florets with more S&P. So easy, and a tasty way to ease into the short work week.

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