|Boucher Farm Pork|
When I was growing up, two sauces were served with frequency at both home and school – white (cheese optional), and red (beef optional).
My mother had one more, though it was more of a glaze.
She mixed brown sugar with yellow weenie mustard, poured it over a block of SPAM and baked it.
I’m sure I’ve mentioned this before, because it’s one of my favorite stories.
I can never recall what was served for sides because the vinegary shellacking and absence of presentation made it a hard sell.
I was very suspicious and absolute in my belief that meat did not plop whole, out of a can, like jellied cranberry sauce.
(This bad girl had to go to her room for what she said.)
I have made significant strides with Mom’s Mustard Sauce, and now I’m sharing.
It’s been mellowed and balanced, with honeyed sweet and sour notes - and can be made with all-local ingredients.
Though it still goes with SPAM, I was feeling pork chops tonight.
This is my 27th Wedding Anniversary/Valentine’s Day dinner for two.
Pork Chops with Honey Mustard Sauce and Cracklins
2 Double-cut Pork Chops (2-in. thick, end cut), trimmed, reserve fat
Salt and pepper
½ Red Onion, sliced thinly
1TB Rice Vinegar
1TB Prepared Mustard
Slice fat thinly, season heavily with S&P. Render in a pan set over low heat 30-40 minutes, until browned crispy bits form.
Strain and reserve cracklins for garnish. Use 1 TB for frying chops, refrigerate the remainder. *
Set oven to 300f
Season with S&P, and sear 5-6 minutes per side (medium heat).
Place pan in oven for 15-20 minutes, until chops are cooked through.
|Seared Chops, ready for baking|
Sauté onions over medium-low heat until softened.
Turn burner to lowest setting.
Add remaining ingredients and stir until slightly reduced.
Pour over chops and serve.
* Pork fat is required for cracklins, but bacon is a fine substitution.