In a prior posting of 08/29/23, I gave a recipe for Fettuccini with Olive Spread, Tomatoes and Zucchini. The recipe given today is a variation on the same theme of using an olive spread. Usually I prefer a Kalamata spread, which can be found in most supermarkets these days, or you can get a combination of olives and capers known as a ‘tapenade.’ The same principle applies except, this time, it’s with pork chops. Simply season the pork chops with salt and pepper then coat with a mix of olive spread, Dijon mustard and parsley. Then you broil the thing—and that’s it. A simple, nutritious dish that will have everyone clamoring for more. Serve  with your favorite vegetable and/or side dish, and you have a winner.

PORK CHOPS WITH  OLIVE SPREAD MIX

Ingredients:

4 pork chops (bone-in or boneless), ¾-inch thick, 6-8 ounces each
½ cup olive spread
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh parsley
Salt and ground black pepper to taste

Instructions:

1. Hear broiler to high with rack in top position.
2. Rinse pork chops and pat dry with paper towels.
3. In a small bowl, combine olive spread, mustard and parsley. Lightly season pork chops with salt and pepper, and coat with olive spread mix.
4.  Place in a greased baking dish or pan and broil until browned and cook through, about 6 minutes, flipping once during broiling.
   Yield: 4 servings

Of all the ways to prepare pork chops, I prefer the braising method. Now, in my circle, even though there may be some vegans among us, pork chops are still relatively popular. They are cheap to buy and easy to cook. In terms of cooking we all like fried pork chops. The next level is roasted, baked or broiled pork chops. What I like about braising is that the liquid used infuses the pork chops with a delicate flavor and texture. The seasonings used may vary. Normally all you need is salt and pepper. In our Nuyorican culture we sprinkle the chops with olive oil and add oregano, thyme and garlic powder to the mix. If you want to substitute one clove garlic, minced, instead of the garlic powder, go right ahead. Some people I know add a little bit of dill to it as well. Use whatever spices strike your fancy. One time I added turmeric to the braising liquid, and it was fantastic. Use your imagination folks, it can’t hurt.

The side dish to pork chops I leave up to you. Back in Spanish Harlem the normal accompaniment was rice. Some like potatoes and a vegetable. You, as the cook, and your guests, are the deciding factor here.

BRAISED PORK CHOPS (Nuyorican Style)

Ingredients:

3 bone-in pork or boneless pork chops
5 tablespoons olive oil
1 tablespoon fresh chopped oregano or 1 teaspoon dried
2 teaspoons fresh chopped thyme or 1 teaspoon dried
2 teaspoons garlic powder
Salt and ground black pepper to taste
1/3 cup red wine (dry or sweet, your choice)
1 cup chicken broth

Instructions:

1. Rinse pork chops under cold running water and pat dry with paper towels.
2. Place chops in a bowl, sprinkle with 2 tablespoons olive oil and season on both sides with oregano, thyme, garlic powder, salt and pepper
3. Heat remaining olive oil (3 tablespoons) in a large heavy skillet or frypan over medium-high heat. Add the pork chops and cook about 3-4 minutes per side until nicely browned.
4.  Add wine and cook until wine is almost gone. For your teetotalers out there, don’t fret. The liquor in the way evaporates and only the flavor is left.
5. Add chicken broth, increase heat and bring mixture to a boil. Cover pan, reduce heat to low and cook about 45 to 60 minutes or until fork tender.
   Yield: 4 servings.

This is one of those spur-of-the-moment dinners that, amazingly, comes out right. If you got a ham steak and want something different and delicious, this recipe is it. This is one of those family dinners that is simple, and stick to the ribs. What more could you want? All you need is ham, onion, potatoes and chicken broth. If desired you can add some frozen vegetables to it like green peas or green beans. You are only limited by your imagination.

This meal goes great by itself with some crusty bread or with rice (or your favorite grain like, let’ say, couscous). With a hearty red wine like a chianti or cabernet, or a white, if that’s your preferences, you’ve got yourself a feast.

HAM SKILLET DINNER

Ingredients:

I large ham steak, about 1-inch thick, preferably maple and sugar cured
3 tablespoons butter
2 medium potatoes, washed and sliced thin (do not peel)
1 medium onion, peeled and sliced thin
Salt to taste
Pinch of pepper
½ cup chicken broth

Instructions:

1. Heat butter in a large frying pan or skillet. Add ham steak and brown on both sides.
2.  Add potatoes, onion, salt, pepper and broth. Bring to a boil, cover and simmer 20 minutes, Cut ham steak into 4 portions and serve  with potatoes and onions.
   Yield: 4 servings.

The Culinary Historians of Ann Arbor (CHAA) is an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy. They publish a quarterly, Repast, which is a treasure trove of information on culinary history. The Spring 2021 edition contained an article, ‘How Chao and Chiang Changed Chinese-American Cuisine.’

The article featured a recipe by Buwei Yang Chao who, in 1945 published her pioneering work, How to Cook and Eat in Chinese (New York, John Day Co.). The Book introduced refined and authentic Chinese food to American readers. It included a discussion of red-cooked meats, which are large pieces braised in soy sauce,. wine and spices.

I was unaware of red-cooked meat until I came across this gem.  As noted in the title, this one is a very plain dish, easy to prepare and renders a delightful meat entrée (in this case, pork) that served over steamed rice, is a definite winner.  Be aware that for this recipe, the only modification I made is that I used chicken broth instead of water in the ingredients. I also added chopped fresh scallions. Either way, you can prepare the recipe as is, or enhance it any way you see fit.  Tradition is great, but innovation (in some cases) ain’t so bad. Also, the recipe doesn’t say anything about servings. I would figure 3-4 pounds of pork is enough for 4-6 servings.

So add a touch of history to your cooking. It won’t disappoint, and will leave family and friends hankering for more.

RED-COOKED MEAT PROPER: PLAIN

For this type of Red-Cooked Meat, the order of preference of cuts should be fresh bacon, fresh shoulder, fresh ham, pork chop.

3-4 pounds pork                                                                 1 tsp. salt
1 cup water                                                                            4 slices ginger
3 Tbsp. sherry                                                                              (if you can get it)
½ cup soy sauce                                                                    ½ Tbsp. sugar

Wash meat, cut into 1- or 1½-inch cubes. Put meat and 1 cup water in a heavy pot and use big fire. When it boils, add sherry, soy sauce, salt and ginger. Cover pot tight and cook over very low fire for 1½ hours. (In case of pork chop, use only 1 hour here.) Then add sugar. Again, over low fire, cook ½ to 1 hour. Test meat (for doneness by inserting a fork or chopstick).