Fall is most certainly upon us with spectacular fall foliage. I love the vibrancy from this time of the year and for some reason the lemons rolling around on our counter caught my attention. Lemons and the heat of summer seem to be more of a duo but lemons and salty capers led me to pork piccata.
Stoney Point - November 11, 2013 - Fall is most certainly upon us with spectacular fall foliage. I love the vibrancy from this time of the year and for some reason the lemons rolling around on our counter caught my attention. Lemons and the heat of summer seem to be more of a duo but lemons and salty capers led me to pork piccata (sort of as I did not pound the pork but by all means pound yours and adjust cooking time accordingly - did that last sentence need an R rating)?
If you want great organic chops then visit your local supermarket or Far Flung Foods at the Market Square in Windsor carries Fieldgate Organics which has amazing meat. If you're in London, Ontario, Fieldgate is in your backyard at Covent Garden Market and Cornwall and Ottawa has Fieldgate products at Farm Boy.
I'm a proponent of brining so the chops got to hang in a bath. Bath ingredients:
Three cups water
1/4 cup kosher salt
Three tablespoons agave syrup or honey or sugar Two cloves of garlic peeled and chopped Teaspoon black peppercorns Two large thyme sprigs Four slices of lemon
Boil water then take off element to cool. Add all the ingredients and place in dish you will use to brine chops. Add chops, cover and refrigerate at 8 to 12 hours.
Four chops (mine were with bones and I did not pound them)
1/4 cup of quinoa flour (use whatever flour you like)
Two tablespoons of lemon and herb no salt spice
One tablespoon of white pepper
Sprig or two of thyme - strip the sprigs
A healthy sprinkle of cayenne pepper in the flour
Remaining half of lemon from brine (reamed it to get all the juice and planed it for zest)
Two tablespoons of capers
Three cloves of minced garlic (I use a microplaner)
1/2 cup of chicken broth or white wine
Three tablespoons of Extra virgin olive oil
Heaping tablespoon of butter
Cooking the Chops
Heat oil and butter in a non stick pan ready for chops. I had my oven pre-heated at 325 degrees with a metal pie plate inside to pile the chops in it to keep them warm while I sauteed my veggies in the same pan I did the chops. I sauteed yellow and orange carrots, snow peas, peppers and onions. The chops were in the oven for 10-15 minutes and turned out beautifully.
Dry ingredients mixed together on a plate. I took the chops out of the brine and did a quick pat with paper towel but left them damp enough so the flour and spice mixture stuck well. A couple in the pan at a time for five minutes per side then into the oven to stay toasty warm.
After the chops are removed put in the garlic and capers and lemon rind for 30 seconds always stirring then added wine/stock and lemon juice and cook for about two minutes. Put into a bowl and then add your veggies to the pan if you wish to cook your side dish now.
Plate and enjoy. If you want a wine pairing then my sip for the meal was Tablas Creek Esprit de Beaucastel 2008 OR I would also suggest Falchini Vigna a Solatio Vernaccia di San Gimignano which are both available at the LCBO.
Cynthia Burk is a General Manager by profession and a first time Momma. She now has no extra money to collect wine and lives vicariously through her friends that actually get sleep. She loves experimenting in the kitchen ... with food. If you have questions or wish to contact Cynthia, you can email her at firstname.lastname@example.org
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