This is where the hungry come to feed. For mine is a generation that circles the globe and searches for something we haven't tried before. So never refuse an invitation, never resist the unfamiliar, never fail to be polite and never outstay the welcome. Just keep your mind open and suck in the experience. And if it hurts, you know what? It's probably worth it.

Mar 1, 2007

where's the food II

a cook is me.
last night. pork chops.


olive oil
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
salt to and black pepper to taste
garlic powder to taste
2 roma tomatoes, diced
3 cloves garlic, diced
1 tablespoon dried basil
2 teaspoons balsamic vinega
r 4 ounces feta cheese, crumbled


    Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

    past foods: garlic eggplant, bruschetta


dham said...

good job!