Tangled Branches: Satiated
riveting tales of how we sustain ourselves
Friday, August 27, 2004
Pork Chops and Chopped Pork
When last we talked, I was fuming about the lack of unadulterated pork products at my closest supermarket. We grilled the "All Natural" Smithfield Lean Generation pork chops on Wednesday night. I have to admit that there was nothing wrong with them exactly....but they had zero flavor, and they stuck to the grill even though I rubbed them with olive oil before putting them on. They were seasoned with salt, pepper, a dash of vinegar, and the aforementioned olive oil, and they tasted like **nothing**. As an aside, yesterday the parent company of my local supermarket announced disappointing financial results for the second quarter. Note to management: try stocking better quality products - I used to rely on this store for good meat (even if the prices were high and their produce was always horrible).
Now actually the whole point of this exercise was to try the Virginia Gentleman Bourbon Berry BBQ sauce that I bought at Wegman's a while back. We got the full flavor of the sauce, since the pork chops had none of their own. And the sauce was just OK. I may try their Chipotle sauce before giving up on them. I really wanted to like it, since Virginia Gentleman Bourbon has a local history.
We had two pork chops left over after grilling on Wednesday, so they became Thursday's Pork Vindaloo. I generally followed the recipe in Maya Kaimal's Curried Favors, but doubled up on the amount of ground red chile (wanted more heat) and tomatoes (needed to use up some). And I substituted whole dried Thai chiles for the green chiles called for by the recipe. I've been having a hard time finding green chiles that are actually hot these days, even at the Asian and Hispanic markets. Anyway, the vindaloo was very good, and I will definitely use that recipe when I make it again.
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