babalon: (Default)
So I've got the prep work already done. I marinated dried unsweetened tart cherries in pinot grigio (dry white wine). I grated on the large size grater about a 1/4 cup of onion. Add thyme, chopped fresh parsley and a pinch ground mustard. I also chopped a handful of shitake mushrooms. Meanwhile, I had the pork chops in the freezer to make it easier to cut. I pulled them out after an hour and sliced a pocket. Spread some of the onion mix, add a few cherries, fill with mushroom cubes, add a couple more cherries and a swipe of the onion mix, then tie shut with butchers twine. Season the outside of the chops with salt, pepper, more thyme, and a dusting of freshly-ground nutmeg.

Cook uncovered at 350 for 35-40 minutes, turning once.

Once it's cooked, I'll take the remaining mix of cherries, onions, mushrooms, and cook it with the juices in the pan to make a nice pan gravy. Maybe add a touch more white wine.

Note - this recipe is diabetic-friendly (got it from a diabetics cookbook - except they used raisins - which Signore hates - and don't add the pan gravy or the spices.)

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babalon

July 2009

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