Jeremy likes to visit me when his dad gets on his nerves and/or when he's in the mood to get spoiled and fed well. But the other night, HE made dinner for ME! It was fabulous - luscious, tender, flavorful, sublime. It was consummate treyf ([trayf]= non-kosher), and it was so, so good!
I said, "You should write a guest post for me." And instead of saying, "Meh," he actually agreed! So, after all the pictures, after all the mentions, after all the talking about Jeremy, let me introduce you to him as he shares his inspiration and delicious recipe. He may be 6'3" and 21 years old, but he's still my baby and I'm so proud of him ... :)
Let me start off by saying that I am no chef, but I sincerely enjoy good food. I am also not a gourmet; I'm a 21 year old male and will eat about anything that is put in front of me.
But I believe food can be exquisite without all kinds of sauces like ketchup or mustard or spices, instead using only simple ingredients that will accentuate the flavor of the main source of food in your meal.
I was sitting in my room one day thinking about how much I love meat, but how whenever it's prepared it seems to be drenched in ketchup or other sauces; and I wanted to find a way to prepare a dish where you actually enjoy the flavor of the meat and not what it's soaked in. I decided that I would make a pork chop fried in butter, with diced onions thrown into the pan; according to my rationale and logic, I figured that it would accentuate the flavor of the meat instead of overpowering it.
So in order to make a pork chop like this, you need:
- 1/2 stick of butter
- 1 medium onion, finely diced
- 3 3/4"-thick boneless pork chops
Once the butter has melted, place the pork chops in the pan. It should take about 8-10 minutes for the first side to brown to perfection. Then flip the pork chop onto its other side and add the diced onions into the pan. While the pork chop is finishing cooking, the onions will be frying in the butter for the duration of the cooking.
Once the pork chop is done, the onions should be blackened. Place the pork chops on their plates, put the diced onions on top of the pork chops, and pour the remaining butter onto the pork chops.
Now you have a simple and elegant meal that is sure to please. The butter and onions complement the pork perfectly without overpowering it, instead being able to taste the sweet flavor of the pork with accents to the meat that aren't overbearing like a barbecue sauce or ketchup.
I sincerely hope that you all enjoy this recipe and come to love the flavor of the meat instead of relying on a sauce to make the meat palatable.
Take care.
