After a couple of weeks of slight over-shopping, I’m in clean-out-the-refrigerator-mode. I have to do it, now and again. No shopping. Use what’s in the house.
And in our house, that’s definitely not a problem! It’s Iron Chef without the TV cameras.
I had a couple of apples, a couple of potatoes, a couple of pork chops – and there’s always frozen brussels sprouts. A dinner was born.
My original thought was to grill the chops and make an apple sauce to serve over it. But then I decided to pan-fry the chops with a cinnamon-flour coating.
Very simply, I added cinnamon, allspice, garlic, salt and pepper to some flour, dredged the chops, and browned them in a bit of olive oil.
I then cut the apples (I left the skins on) and added them to the skillet, along with a healthy splash of apple cider vinegar, a bit of water, and some brown sugar. I cooked it all down a bit, added some arrowroot to thicken, and voila!
I boiled the cut red potatoes, and when they were done, threw them into a skillet with a bit of olive oil and some minced fresh herbs, salt, and pepper. Brussels sprouts with a bit of butter rounded out the plate.
Iron Chef. I like that.