“Ligurian pork chops,” Thai jasmine rice, Brussels sprouts – 2 February 2013

Tonight we decided would be a “Christmas” – I guess this must be “Christmas in January” – wherein D presents me with a special bottle of wine (which I must share ;)) and we have a really nice meal to go with it. He had a “Toscana” from Berkeley Bowl and we decided that this pork chop recipe would be good with it – and also, it’s really easy and that was a good idea right now.

main130202One thick boneless chop from Costco serves both of us. It’s marinated in 3/8 cup dry white wine, 1 1/2 tsp white wine vinegar, 2 Tbsp olive oil, a clove of garlic, cut into slivers, a heaping 1/4 tsp salt, a few grinds of pepper, a bay leaf, and 1/2 Tbsp minced fresh thyme leaves. This for two hours – I expect more would not hurt it. The chop is then browned in 1 Tbsp unsalted butter. I use a small Revere saucepan that is barely wider than the chop, so the marinade, which is added after the chop is browned, is as deep as possible. I added 1/3 cup of Nicoise pitted olives, halved, though the recipe would call for 1/2 cup. 1/3 cup was enough.

130202-prepThese cook in with the chop for 30 minutes. I also cooked Thai jasmine rice, and some trimmed and halved Brussels sprouts, boiled 5 minutes, then drained and reheated in about 1 Tbsp of butter, and salted and peppered.

wine130202 It was a very good dinner, and the wine, from Il Fauno di Arcanum (2007) was excellent. D opened it about an hour before we ate, and it opened up wonderfully during that time.

We also had some Acme Sourbough Batard. It was bought for lunch, and we had sandwiches bread130302and gave a bunch of bread to R, so there was only a tiny bit left, but that is fine for tomorrow’s dinner.



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1 Response to “Ligurian pork chops,” Thai jasmine rice, Brussels sprouts – 2 February 2013

  1. Pingback: “Ligurian pork chops”; Thai jasmine rice; Brussels sprouts – 26 January 2014 | A Dinner Blog

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