Pork and Almonds over Field Greens


Pork & Almonds over Field Greens, right before I chowed it

This is really good stuff, and so easy to prepare it’s ridiculous!  Tonight I sat looking at my pork chops blankly.  They really wanted to be in a sauce.  But I am out of wine ***GASP!*** and out of beer ***NOOOOO!***  and out of stock ***THUD*** That never happens in this house.  I guess I’ve been neglecting my shopping duties long enough.  I had better get my act together or else we’ll be down to Macaroni Soup, much to the delight of my daughter. I’ll post Macaroni Soup one of these days.  Kids love it, even though it looks kind of gross.

My mind was totally made up on a sauce of some kind.  So I threw a few things in a pot while I browned the pork (dusted with sea salt and freshly ground pepper) in olive oil.

Here’s what I came up with:


Simmering the pork

4 pork chops

2 large cloves of garlic, chopped

1/2 cup vinegar

6 tbsp low sodium soy sauce

2 tbsp brown sugar

1 bay leaf

12 or so (I didn’t REALLY count) whole peppercorns.

3 tbsp butter

Sliced, honey roasted almonds


Salt and pepper both sides of pork chops. Heat olive oil over high heat.  When the oil is hot add the pork chops and brown both sides quickly.  Remove and cut the chops into cubes.  Add everything except the butter and almonds to a pot and simmer for 45 minutes.  More time would make it more tender.  When pork cubes are tender and cooked through, melt the butter into the sauce, stir to blend and then serve over a bed of field greens (or rice and a veggie if you prefer) with a bit of sauce to dress and sprinkle almonds over the top.

Not too shabby for bare cupboards!  Next time I might add a bit more garlic.  I will now go bask in my awesomeness until tomorrow morning, when I am sure to burn my bagel.


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