Grumble. Groan. My stomach demands Food.
I temporarily ignore my stomach, and convene with my cookbook. Pork Chops with an Asian flair looks interesting – ginger. I have my culinary inspiration. It also helps that the recipe is simple, and it happens to be right up my alley. I enter the ingredients I need into my reminder list.
|2 Thin Cut||Pork Chops|
|2 Tablespoons||Olive Oil|
I walk into my local grocer, a nice Roche Brother’s around the corner. I do my mind bending waltz around the store to finish my reminder list. I fill my basket – 11 items, when only 10 ensures your survival in the express lane. Given my fortune, I also find the longest non-express line.
Cleanup the Pork.
Pepper and Salt Liberally
Take out a Pan with a Lid (Put on the Stove and leave cold)
Pour in some olive oil
Put the Chops in the Pan and Turn it to Medium High
When it starts to sizzle, put in the julianed ginger and shallot
Brown the Pork Chop and julianed ginger and shallot
Let it sit for 2-3 minutes and cook some more
Pour in the Sherry Wine
Finish cooking and thicken up the “sauce”
Check the Pork is Cooked with a 140 degree reading.
Once ready, serve and enjoy