I got a fair amount of response to last night’s dinner so it seemed appropriate to expand a bit on it.  This was mostly a thrown-together, improv kind of thing, so I don’t have any strict recipes to offer here, but it might shed some insight on how we’re approaching new ways of thinking about cooking in ways that are SCD-legal.

As mentioned in yesterday’s food post, dinner last night was roasted pork chops with an orange ginger glaze, and sauteed zucchini with fresh basil.  Read on for more…

There were a couple of things that came up for me as we worked on this dinner: a) It’s becoming more and more remarkable to me that there is any need to use sweeteners like sugar and corn syrup in anything… between honey and fruit, you can make just about anything as sweet as you could ever want it to be.  B)  Diana and I make a great team in the kitchen.  I love cooking with her!  The glaze on the pork chops was her idea.  I would never have thought of it.  Having pork chops at all was my idea.  She would never have considered it.

Enough sentimentalism.  Let’s get cooking!

You’ll need 2 good sized pork chops… 3/4 inch thick?  Preheat the oven to 375°F.  While the oven is heating, get a small saucepan.  Put into the saucepan the following:  some orange marmalade (a couplefew tablespoons, maybe?), ginger juice (more or less, according to your tastes) and honey to taste.  Heat over a low flame.  Season the pork chops with salt, pepper and anything else you’d like (I think tarragon might be nice with the glaze), and toss them onto a roasting pan and into the oven.  Roast for 10 minutes or so on each side.  Keep a close eye on it… pork overcooks really easily, and then you’ll be eating something more akin to a leather wallet!  When the chops are not quite done, brush the warmed glaze onto both sides and toss back in the oven to finish.  Voila.  Deliciousness.

While the chops are in the oven, slice a couplefew zucchini and chop up an onion into 1/4 inch dice.  Chiffonade some fresh basil, maybe a scant 1/4 cup worth?  Heat up a skillet with some fat of your choosing (I’m partial to bacon fat or olive oil).  When the fat is hot, add the onion and cook until not quite caramelized.  Toss in the zukes and maybe a few cloves worth of garlic puree.  Cook until the zucchini is *almost* your desired tenderness, then add a tablespoon of lemon juice and the fresh basil, stirring to distribute.  The zucchini is done cooking when it’s as tender as you like it.  Plate it up with the pork chops and dinner is served!

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