Tuesday, May 11, 2010
Everyday Food's Pork Chops with Peppers and Green Beans
From time to time, both of my kids can be very trying. We have days where both of them are at their worst and both me and my husband are completely out of patience. It takes quite a bit for me to lose my patience with them. When I do, this usually means that there have already been several fights, lots of crying, and at least one or more things have been broken. We definitely had one of those days on the day I made these pork chops. I remember it well. Hours and hours of screaming, fighting, crying, breaking things, and temper tantrums had completely worn me down.
Imagine yourself on the edge; you have no shred of patience left. Your son refuses to eat his dinner and no amount of cajoling will work. Completely out of patience, you leave the task to your husband. Now your son is out of his chair and is roaming about the house. My husband catches my eye and gives me a mischievous smirk. I knew something was coming, but I wasn't sure what it was going to be. I hear my husband say the following, with an Old Engish accent:
"Hear ye, Hear Ye. Young Mister Jackson.....please come hither and ingest your supper."
Surprised by the Old English, I'm hysterically laughing. My husband, delighted with my laughter, continues on.
"Thou will come hither and consumeth your supper."
When my husband came up with the word "consumeth" I really lost it. In fact, just thinking about it now is enough to make me laugh all over again. At any rate, I can't look at these pork chops without being reminded of that night. The pork chops were delicious, but it is my husband's humor I will remember most.
Everyday Food's Pork Chops with Pepper and Green Beans
Adapted from Everyday Food, a Martha Stewart Publication
May 2010 Issue
4 bone-in pork rib chops (2-1/4 pounds total and 3/4 to 1 inch thick)
coarse salt and ground pepper
3 tablespoons vegetable oil
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 bunch scallions, whites thinly sliced and green parts cut into 1-inch pieces
1-inch piece fresh ginger, peeled, thinly sliced, and roughly chopped
1 jalapeno, thinly sliced crosswise
6-1/2 ounces roasted yellow or red peppers (about 4) drained, rinsed, and diced medium
Heat a large skillet over high. Pat pork chops dry and season generously on both sides with salt and pepper. Add 1 tablespoon oil to skillet and swirl to coat. Add chops and cook until golden brown and meat has some give when pressed with your finger, about 4 minutes per side, flipping once. Transfer chops to a serving platter, cover loosely with foil, and let rest 5 minutes.
Wipe skillet clean and heat over medium-high. Add 2 tablespoons oil, green beans, scallion whites, and ginger. Cook, stirring occasionally, until ginger and scallions are soft and green beans are crisp-tender, 3 minutes. Season with salt and pepper. Add jalapeno and scallion greens and cook, stirring frequently, 1 minute. Add peppers and cook until warmed through; season with salt and pepper. To serve, top chops with vegetables.
Per Serving: 360 calories, 22.2g fat (5.3g sat fat), 31.3 g protein, 9.3g carb, 3.1g fiber.
Notes/Results: This is a quick, one-pot meal that comes together in less than a half hour. The flavor was terrific, the heat from the jalapeno was wonderful, and it was fairly healthy and satisfying. We talked about it several times since I made it a couple weeks ago and would love to have it for dinner again. A little unique, it is a beautiful meal that I think many of you would enjoy.
For those of you who have children, or around children often, do yourself a favor and play a trick on them the next time they choose to act up. Speak to them in Old English, speak to them in a special voice, sing a song you know they don't like, comb their hair because you know they don't like it, whatever works. It may be a little bit childish, but I promise it will make you feel better and if nothing else, it will make you chuckle, or laugh. Sometimes we need all the help we can get to make it through the day.
Don't forget to enter my giveaway HERE for Shelly Kaldunski's new Ice Pops cookbook! All you need to do is leave a comment about your favorite popsicle flavor. Giveaway ends this Sunday at midnight and is open to U.S. Residents only!