Here in the south we are starting to experience our version of fall. It is a really delightful time of the year. First of all, most of the tourists have gone, so there is less traffic/people. Second, the night’s are cool and the day’s are warm. Little humidity. The water is still warm enough to get at the beach. Aaah…the beach. Boating. Fishing. Aaah…
Anyway, I have a recipe that I like to cook in the fall because it is spicy in a fall spice way. Actually it is two recipes, but I usually serve them together as a meal.
Pork Chops with Ginger/Pears
· 6 to 8 boneless center cut loin pork chops
· salt, to taste
· ground black pepper, to taste
· 4 to 6 tablespoons oil
· 4 tablespoons minced ginger
·3 to 4 tablespoons Dijon mustard
· 1 28-ounce can pear halves in juice, sliced and reserve juice
**Note: Do not use Splenda sweetened pears**
· 3 tablespoons butter
1. Season pork chops with salt and pepper. In large skillet heat oil over high heat until it shimmers.
2. Cook pork in skillet until done, Place in a warm oven to keep warm.
3. Meanwhile, add the ginger to the skillet, stirring to combine. Stir in mustard to combine.
5. Add pear juice. Cook about 3 minutes until liquid has thickened enough to coat the back of a spoon.
6. Add butter and swirl until melted.
7. Gently stir in the pears and add pork chops back to the skillet.
I usually cut the pork chops into strips before returning to the pan. That way there is more pork surface area covered by the yummy sauce.
Pumpkin-pie Spiced Rice
· 2 teaspoons butter
· 1 teaspoon pumpkin pie spice
· 1¾ cups water
· ½ teaspoon salt
· 1 cup rice (brown or white)
1. In medium saucepan over medium heat melt butter. Add pumpkin pie spice, stirring, about 30 seconds, or until fragrant.
2. Add water, salt and rice. Bring water to a boil. Cover and reduce to a simmer. Cook until water is absorbed.
I am sorry I don’t have any photos to share. My experience with my food photos is that the pictures don’t do justice to the food.