Tuesday, September 29, 2009

Pork, Pears and Parsnips

I was so depressed about my last batch of pictures that I didn't even have the heart to pull the camera out last night.

Well, sort of. That was partly it, and it was also partly because I felt lazy. I spent yesterday getting lost on the way to the airport in Myrtle Beach to pick up a friend (thanks loads, Google) and shopping in the outlet mall there. I got home on the late side, had been up since early, and was just not in the mood to fool with it.

Here is a picture of the DOT airport sign. Myrtle Beach could use a few more of these.

Last night's dinner was simple to pull together.

Tomato-Basil Soup

Pork Chops with Parsnips and Pears

The Tomato-Basil soup was just a sauteed chopped onion with a couple of garlic cloves, a can of whole, peeled tomatoes, and a fistful of chopped basil. I simmered that for about 20 minutes, then pureed it with the immersion blender, and served it topped with a whole wheat baguette crouton with melted Comte.

The Pork Chops were seared in an ovenproof skillet, then baked with chopped pears and parsnips and a cut up lemon that had been tossed in a little olive oil, salt and pepper, and about a Tbs. of brown sugar. Then I baked that at 400 for about 40 minutes - too long. The pork was a little dry. It would be an excellent dish with properly cooked pork, though, so I'll keep it and pay closer attention next time. I might also do it on the grill, where I can get higher heat.
So lessons learned yesterday: Don't cook the pork chops too long, and don't get your directions from Google Maps.

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