No camp food on offer today.
Today is all about elegant and easy.
That’s what you get with this recipe for Pork Chops With Caramel Pears And Sage. The earthiness of the sage is so good contrasting with the sweet pears and the pork is the perfect vehicle for them to ride on.
2 bosc pears, cored and thickly sliced
2 tablespoons soft light brown sugar
4 pork chops, about 250 g (8 oz) each
50 g (2 oz) unsalted butter
20 large sage leaves
250 ml (8 oz) chicken stock
Salt and black pepper
Steamed carrots and green beans, to serve
1. Toss the pear slices with sugar and set aside. Season the pork with salt and pepper.
2. Melt half of the butter in a skillet. Add the sage leaves and cook ove high heat for about 3 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside.
3. Add pork chops to the pan and cook over medium heat for 3–4 minutes each side, or until golden and cooked through. Remove from the pan, cover loosely with foil, and keep warm.
4. Melt the remaining butter in the skillet. Add the pear slices and cook for 2 minutes each side until golden. Remove from the pan and set aside with the chops.
5. Pour stock into the skillet and simmer for 3 minutes or until reduced and slightly thickened.
6. Serve the pork and pears with the sauce, sage and steamed vegetables.
Recipe from Delicious. Magazine
Chicago-based husband and wife duo Flocks And The Lookout have a new album out titled ‘Hills And Valleys’.
Plenty of thoughtfully constructed, folksy tunes pepper the album. I’m really liking “Wake Up” with its lulling vibe.
“I won’t leave your side”
Check out Flocks And The Lookout on the band’s Website, where you can learn of an upcoming show in Chicago and buy their music.