As you know, I’m all about keeping it simple, and more so, using what I have on hand or what needs to be used. This dinner, is the perfect example of that: Bacon wrapped pork chops with apple balsamic compote, accompanied by garlic buttered broccoli (seen here: http://wp.me/p2zSoO-bk).
I’d thawed some thick-cut bone-in pork chops that Seth cut the chop out of (saved the bones for broth, of course), then he wrapped each chop in a strip of bacon, seasoned with kosher salt/pepp and popped them in the oven to bake. In the meantime, we had a not quite crisp apple that needed to be used (there is nothing I hate more than eating a “softer” apple, eeewwww!). We cook with them if this happens. We loosely diced the apple into pieces, and combined it with diced white onion in a little sauce pan with some balsamic vinegar, and let it cook down. We topped the chops with this and it was great!
I was talking last week about how some baked salmon I made turned out fabulous, and I was pleased because salmon is my least favorite seafood (and I’m not picky)!
We had two salmon fillets with skin, in the freezer that I’d thawed (pretty sure the skin keeps all the fat and moisture in, even though it grosses me out-but I’m working on that!). I put them skin side down in a glass 8×8 baking dish that I’d rubbed a bit of olive oil on, and generously sprinkled them both with salt and pepper. They were done in about 7 minutes. That was it. I thought I’d try baking them with no oil or fat, since they’re fatty by nature, and it worked great. Only when I put it on my plate, did I drizzle a bit of olive oil on the fillet (not cooked, so still has the health benefits). So good! Sometimes, less is more.
I paired them with some thyme roasted carrots I’d thrown in the oven, for dinner and a couple of berries.
I had plenty of carrots leftover to bring in my lunches throughout the week, and Seth used the other salmon fillet in a salad Sunday night. Leftovers rock!