an member station
Pork can be so much more than the dry, flavorless meat many of us might remember. Here & Now resident chef Kathy Gunst joins host Jeremy Hobson with recipes and tips for cooking pork.
This is an incredibly easy dish that comes off as being quite sophisticated and full of flavor. Ground pork is mixed with red pepper, garlic, ginger and sesame oil and then sauteed with peanuts, mint and cilantro.
To serve, you wrap the mixture in crunchy fresh lettuce leaves and eat with your hands. You could also serve the dish with a pot of rice. Serves 4.
*Available in the Asian section of most supermarkets
You can brine the pork chops — you’ll want to if they are supermarket pork chops that look dry without a good layer of fat — or skip the brining if you have good, locally raised pork that is well marbled.
You can use shoulder chops or center cut. Shoulder chops are like a rib-eye steak cut from the shoulder and are exceptionally tender. Center-cut pork chops are thicker, leaner, come from the middle loin and are more like a strip steak. Serves 2.
Pork Chops And Sauce Ingredients
If you choose to brine the pork:
If you’re not brining, begin here:
This is grown-up candy: thick strips of bacon glazed with maple syrup.
This sweet, meaty treat is at home at breakfast (with eggs, toast, etc.) or on top of a salad (egg salad, chicken salad or a green salad), crumbled into soups and stews or served as a strange, delicious dessert. Serves 2 to 4.
Come back soon and know you won’t get ambushed by a paywall. Ever. That’s because members keep public radio accessible to all. Together, we answer to no one but you. Is that your kind of crowd? Great — then join us with a contribution of as little as $5 a month.