Wednesday, October 28, 2009

Pork Chops with Curried Honey Glaze and Mashed Cauliflower

This was incredible. Any non-cauliflower-eater will suddenly turn believer. The pork chops are glistening, beautiful and addictive. And best of all, this quality meal will set you back a half hour. This is why I don't go out to dinner, aside from not having the money to spend. I can make a better meal at home. Thanks go out to Eve for this recipe; I'm just the messenger!

Mashed Cauliflower:

Put about 3 inches of water in a pot and add cauliflower cut into pieces. Steam until very tender, put in a processor, add salt and pepper and greek yogurt. Add about 5-6 tablespoons, but you should
taste each time before adding more, it can get very tart. Chopped chives optional, but recommended!


1/4 cup Honey
3 Tbsp. red wine vinegar
1 1/2 tsp. curry
3/4 tsp. cayenne pepper
1/2 chicken broth

Preheat oven 400. Whisk all ingredients in a bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium/high heat. Add pork, saute until brown on all sides. Brush pork with honey mixture.Transfer skillet to oven and roast pork for about 10 min depending on cut or thickness, until it's how you like it. Make sure to turn pork over and brush again about midway through. Transfer pork to a plate and add remaining honey mix and broth to pot. Boil over high head until reduced about 5 min. Whisk it the whole time if you can. Add salt and pepper to taste and strain it if it's too chunky. The sauce will reduce and turn into a beautiful glaze.

P.S. I had been thinking of cauliflower lately; the farmer's markets were full of gorgeous heads, all different colors, and I was wondering, why don't I like that?? Apparently, cauliflower was one of the big Hudson Valley crops. I couldn't resist these beautiful cheddar cauliflowers--two little heads for a buck a pop. Next up on my list: this recipe from the Times for cabbage. I have a huge head in the fridge and don't want another slaw or saute. Sounds perfect! (Upon closer inspection I realize, of course it'll be good, there are only two sticks of butter in it! Leave me a comment if you have a better cabbage recipe.)

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