Pure Hunger

You will notice over the next few weeks that this site is changing in new and wonderful ways. I’ve been accumulating ideas over the last year that my husband has recently made time to implement. In no short part, I’m sure, because he is tired of my endless whining about all the ideas I have that I can’t make happen without changing the site. There will be new categories for recipes, a way to print out recipes without photos, videos and a way to search the site to find what you need quickly. I couldn’t be more thrilled and eager. So be patient, as I’m trying to be and make this meal in the meantime. This is a favorite go-to meal on Sundays because it’s warm, delicious and fairly quick. It also happens that we have quite a bit of pork in our freezer and the chops are simply unbelievable.

Ingredients

Honey Parsnips
4 medium parsnips
1 Tbsp olive oil
salt and freshly ground pepper
1 Tbsp toasted sesame oil
1.5 tsp honey
2 tsp toasted sesame seeds

Sweet Mashed Potatoes
1 sweet potato, cubed
1 yukon potato, cubed
2 Tbsp milk (or milk alternative)
2 Tbsp butter
salt and pepper

Pork Chops
2 Pork chops
1/4 cup flour
salt and pepper
1 cup BBQ sauce
1 Tbsp butter
1 cup vegetable/chicken broth
1/2 cup BBQ marinade

My husband is typically in charge of the cooking of the meat as it has never been something I have been interested in accomplishing or learning. In fact, after he bought a smoker I just gave up on ever having to learn anything about cooking, bbq or grilling meat and the lack of knowledge means when we eat meat, he gets to cook. I am usually in charge of the side dishes and I firmly believe you can’t have pork chops without a thick helping of mashed potatoes and a side of vegetables. When I saw this recipe for honey roasted parsnips I was intrigued. It was simple, only had five ingredients and sounded wonderful as a side to pork chops. It also happens to be a root vegetable that is in season right now.

Pre-heat ove to 400 degrees. Peel and cut parsnips into about 3-inch-long by 1-inch-thick sticks. In large baking dish, mix parsnips with olive oil, salt and pepper. Roast for about 30 min, turning once or twice, removing when golden and cooked through. Mix sesame oil and honey together and toss parsnips in mixture until covered. Sprinkle with sesame seeds and return to oven for 10 minutes.

I asked my husband how he cooks his pork chops and he replied, “I don’t know, I do it different every time”. I asked for his favorite method and this is what he provided for me: Rinse the pork in cold water, dry and baste in Stubb’s BBQ Baste. Then season with pepper and seasoning salt, and set it in flour to coat. Next, move meat to a skillet until brown—maybe five minutes per side. At the same time, preheat the oven to 425 degrees. Then in a baking dish, prepare a thin layer of broth, BBQ marinade and BBQ sauce. When the meat is done in the skillet, set it in the dish and bake in oven for 20 minutes. Pull out the baking dish, flip the meat over, add BBQ sauce to the top side of the meat, cover the dish with foil and bake for 10 or 15 minutes more.

While the parsnips and meat are cooking I usually boil potatoes in water for 15-20 minutes or until soft then drain water and add milk, butter, salt and pepper. If I want a kick I add once minced garlic clove or some curry powder.