Larry requested braised red cabbage this week – one of his top favorite vegetables.
He likes this version, that’s not in-your-face sweet & sour, but it’s got a little tang from red-wine vinegar. And a bit of sweet from brown sugar. Some red Zinfanfel never hurts, either.
The pork chops are a version I’ve done before – pan-fried in a small amount of fat. They get a light coat of flour, salt and pepper. Since there isn’t a lot to them, I like to use a good quality pork that I get from a local vendor at the farmer’s market.
The best part about cooking pork chops in a pan are the little bits of fond left over – they become a delicious pan sauce. This one has maple, ginger, and rum. Hmm. A boozy trend for dinner.