7-28: Pork Chops with Rosemary is a pretty simple pork chop recipe that’s good for a quick dinner. We buy the big packs of chops from Costco, so we always have to come up with different ways to prepare them.
Along with the abundance of pork, we’ve been growing and drying our own rosemary–it’s WAY more potent and flavorful than the packaged stuff from the market. If you have to choose, go with the fresh over the dried–it’ll taste so much better.
3-2: New England Clam Chowder is one of two recipes that I cooked and photographed before I took an extended break from cooking for this project. Therefore, my memories of the process of this dish may be a little fuzzy, but I think I’ll make some sense of it.
Clam chowder is something that I’ve loved since I was a kid. My husband is from New England and when we go back to visit, it’s always an anticipated treat. We made a pretty decent clam chowder in the restaurant I worked at, too, and this recipe comes pretty close.
Of course, it’s mandatory that it be referred to as chowdah–say it right!
Schnitzel has been a favorite of mine ever since I went on a trip with my family to Israel when I was 13 (I chose that instead of the party–I never say no to a chance to travel, especially abroad). Obviously, they didn’t serve a lot of pork schnitzel there, but 7-50: Parma Schnitzel is a good version all the same.
This is a quasi-Italian-style schnitzel, which according to Wikipedia, is one of the few countries that schnitzel is not a cuisine of. Well, this one’s good anyway.
This recipe was cooked in tandem with an earlier recipe, 9-31: Savory Turkey Patties. We had some different dietary preferences in our dining group that evening, so I used the opportunity to knock out two recipes at once. 🍔
I think it’s interesting that they refer to the burgers as “meat patties” and not “pork” patties or burgers. Just a thought.
“Oriental” is a word you don’t hear often anymore (for good reason)–this would probably be referred to as an Asian dish in a modern cookbook. 7-11: Oriental Stir-Fried Pork is a pretty standard Asian stir-fry starter recipe which could also work with chicken, beef, or shrimp.
The teaser line on the front reads “tantalizing flavor”. Not so much, at least in my opinion. This is a basic bare-bones stir-fry–if you want something that’s going to have some kick to it, you’re gonna have to do it yourself.
Okay. This one sounds weird. It looks weird too. But you know what? It actually worked out okay. I had some green beans from the CSA box that desperately needed to be used, so here’s what we did with them.
Pork chops + tomatoes + green beans + sliced cheese sounds odd. Book 1, Group 2 (Main Courses), Subgroup 7 (Pork) gives us 7-2: Pork Chops with Tomatoes. I had pasta and salad ready on the stand-by in case this went south, but luckily I didn’t need them.
Finally–something that’s not chicken. The first pork recipe we’ll cover here is 7-26: Maple-Glazed Pork Chops.🍁
My mom was NOT a pork eater and I grew up quasi-Jewish, so there wasn’t a lot of pork being cooked in my childhood, spare the occasional ham steak or rack of ribs here and there at my dad’s request.
The key here is to make sure you use REAL maple syrup, not table syrup. Big difference.