A blog by ordinary people about living an extraordinary life

Teamwork yields great results with tonights dinner

Tonight Meg and I pooled our cooking talents to create a dinner that was a complete success.  The day started with a trip to the Wakefield Farmers Market to pick up some ingredients for the week.  And when I saw that Flats Mentor Farm had zucchini blossoms, I just had to pick up a bag.  Then, Meg headed out to the store to pick up the groceries and came home with some fresh boneless pork chops.  Now, pork needs some strong flavors to bump it its taste, so we grabbed some cookbooks from our shelf and came across Giada’s “Spicy pork chops with sweet and sour glaze.”

We served the chops alongside an arugula salad with homemade mustard vinaigrette and crispy fried zucchini blossoms.  I also added a sliced hot cherry pepper to my plate 🙂


After dinner we enjoyed an additional glass of wine with a slice of fresh out of the oven homemade sprouted whole wheat bread with butter and honey.  A dinner success, and now that the dishes are done, time to relax and enjoy a relaxing evening.


Ingredients for the pork chop glaze (2 servings)

  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 garlic clove, pressed
  • 1 teaspoon of rosemary, chopped (fresh rosemary from a friends garden)

In a small pot, combine all ingredients and bring to a boil.  Turn down and simmer for 8-10 minutes, until the sauce thickens slightly.  Set aside.

For the pork chops

  • 2 3-4 ounce boneless pork chops
  • salt
  • pepper
  • red pepper flakes
  • 2 tablespoons of extra virgin olive oil

In a large skillet, heat the oil over medium heat.  Season the pork chops with salt, pepper and red pepper flake. Cook 5-6 minutes per side.  Set aside to rest for 5 minutes.

To put it all together, simply plate the chops and cover with the sauce.



Stay tuned for my recipe for homemade bread and crispy zucchini blossoms!


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