Had to reach pretty far back into the archives for the Monday night dinner, featuring smothered pork chops with onion-thyme gravy. It was first made in 2011, for Meal No. 237. Over the years, I had enough missteps when I made it that I'd sort of left it behind for a while. It was nice to give it another go, especially because of the also-rare appearance of soft polenta with goat cheese and parmesan, and the recurring presence of some roasted broccoli florets. It really did turn out as a pretty stupendous meal for a simple weeknight offering.
"Braised Smothered Pork Chops with Onion-Thyme Gravy," from Cook's Country [April/May 2011], p. 22-23.
"Soft Polenta with Mascarpone," from Michael Symon's Live to Cook [2009], p. 160.
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