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| 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.
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| Pork Chop with Cracklins |
Serves 2
2 Double-cut Pork Chops (2-in. thick, end cut), trimmed, reserve fat
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| Double-cut Pork Chops |
Salt and pepper
Sauce Ingredients:
½ Red Onion, sliced thinly
1TB Butter
1TB Rice Vinegar
1TB Honey
1TB Prepared Mustard
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| Pork Trimmings |
Cracklins:
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. *
Chops:
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.
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| Seared Chops, ready for baking |
Sauce:
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.
