Still too hot to be cooking outside so threw this together a couple days ago after going through my second bout of heatstroke in the past three weeks. Man, that will make a person absolutely miserable. I really need to get my brain (what's left of it) wrapped around the concept that I'm no longer 25 and bulletproof. It might also help if I did a Google search to find the definition of "moderation". Was not planning to post this but it came out amazingly well for such a simple and quick meal. Only a few pics but it was so simple it doesn't require a ton of documentation.
Cut up two thick sliced center cut pork loin chops. Into a skillet with some butter, lots of minced garlic, and let that simmer for a bit. Add a preponderance of Italian spices (pick your favorites), a little salt, and a dose of black pepper. If using dry spices you'll need to let it sinner for a bit to re-hydrate the spices.
Mix in about a teaspoon of AP flour as a thickener then the heavy cream. Once that's all mixed up, add a bunch of fresh shredded mozz, some grated Parmesan and Romano cheeses. You don't need a lot of flour because the cheese will thicken the sauce.
Blend everything together and let heat do it's thing: thicken it up. Add cheese as necessary to attain desired consistency. As you can see, this is not lacking for seasoning
Serve over pasta and plate with a Caparese salad and cheesy garlic toast.
Oh David (
DRKsmoking
) .... are you looking? Sorry folks but this has gotten to be a bit of a long-standing joke between David and I
Seeing that final pic I wish I'd taken more along the way but y'all get the idea. This was really, really good. Rich, smooth, creamy, and super flavorful. As noted above, it was also very quick and easy. Kinda nice to have this one in reserve for a day when time is short or it's just too flippin' hot to be outside. We both enjoyed this and the leftovers went with Tracy to work the next day for her lunch. Oh well, y'all take care. Hopefully it'll cool down a bit some day soon and I can cook a real dinner to post here but the extended forecast isn't showing and relief in the foreseeable future.
Robert
Cut up two thick sliced center cut pork loin chops. Into a skillet with some butter, lots of minced garlic, and let that simmer for a bit. Add a preponderance of Italian spices (pick your favorites), a little salt, and a dose of black pepper. If using dry spices you'll need to let it sinner for a bit to re-hydrate the spices.
Mix in about a teaspoon of AP flour as a thickener then the heavy cream. Once that's all mixed up, add a bunch of fresh shredded mozz, some grated Parmesan and Romano cheeses. You don't need a lot of flour because the cheese will thicken the sauce.
Blend everything together and let heat do it's thing: thicken it up. Add cheese as necessary to attain desired consistency. As you can see, this is not lacking for seasoning
Serve over pasta and plate with a Caparese salad and cheesy garlic toast.
Oh David (
DRKsmoking
) .... are you looking? Sorry folks but this has gotten to be a bit of a long-standing joke between David and I
Seeing that final pic I wish I'd taken more along the way but y'all get the idea. This was really, really good. Rich, smooth, creamy, and super flavorful. As noted above, it was also very quick and easy. Kinda nice to have this one in reserve for a day when time is short or it's just too flippin' hot to be outside. We both enjoyed this and the leftovers went with Tracy to work the next day for her lunch. Oh well, y'all take care. Hopefully it'll cool down a bit some day soon and I can cook a real dinner to post here but the extended forecast isn't showing and relief in the foreseeable future.
Robert
