Fun fact of the day: encrusting anything in miso makes it taste 100 times better. There's no question that adding it to a pork chop would make it that much more delicious. Not to mention the fact that it makes a perfect centerpiece for a dinner dish. Served amongst baked eggplant and asparagus with apple ginger chutney it makes any dinner the best dinner of your life.
There's something funny about posting to this blog every week. It's easy to get caught up in it and just accept it and not take account for anything else. For example I now expect everything I eat to be as delicious as all the food I make. I also expect it to look as beautiful as Katy's photos make it look. Naturally that's sort of an unrealistic expectation. But why should it be?
It's a new year and that means new starts. Sure boxed mac and cheese is fine when you're tired and don't feel like cooking, but there's no substitute for a perfectly cooked pork chop when you're in the mood for it. In my personal opinion there's been too much accepting the status quo in this country. What happened to the greatest country on Earth? I personally blame congress and the banking industry. But to get back on track, this is not a year to go with the flow. This is a year of getting better. Doing this blog every week reminds me that settling for anything less than the best isn't an option.
Baked Eggplant and Asparagus
- 1 Eggplant chopped
- 1/2 pound Asparagus julienned
- 1 tablespoon Olive Oil
- 1 tablespoon Sesame Seeds
- 2 teaspoons Garlic Salt
- Preheat your oven to 375°
- In a large mixing bowl toss the Eggplant, Asparagus, Olive Oil, Sesame Seeds and Garlic Salt together.
- Fill a small casserole pan with the vegetables and bake for 15 minutes. Stir halfway through baking.
Apple Ginger Chutney
- 1 Fuji Apple diced
- 1 tablespoon Ginger freshly grated
- 3 tablespoons Apple Cider Vinegar
- 1 tablespoon Balsamic Vinegar
- 1 Yellow Onion diced
- 1 tablespoon Brown Sugar
- Heat the Apple Cider Vinegar, Balsamic, Onion and Apple over high. Boil out most of the moisture.
- Add the Ginger and Brown Sugar. Stir and cover. Heat over medium-low heat for 10 more minutes, stirring occasionally.
- Blend if a smoother chutney is desired.
Miso Crusted Pork Chops
- 3 Pork Chops
- 2 packs of Yellow Miso Soup Mix
- Olive Oil
- Heat just enough Olive Oil in a skillet to cover the pan over medium heat.
- Pour the packets of Miso Soup into a shallow dish. Place the Pork Chops in the dish, cover both sides of each chop with the miso. Message the mix into the meat.
- Place each pork chop in the skillet. Evenly cook on both sides. Don't worry the miso will turn out a little black. Place the skillet in the oven to finish cooking if needed.
- Serve with Apple Ginger Chutney, and Baked Eggplant and Asparagus.
Go ahead and change things up for your meal tonight. Put a twist on an old favorite and make it something worth talking about instead of just filling the hole that is dinner.
Photos by the great and talented Katy Weaver