(pork) chop shop

One of my favorite things about spending time with my parents and brother is all the incredible food we prepare together. This past Christmas vacation, I was assigned a night to make dinner, and this is what I created:

Whether it was my mom who was quick to clean a bowl or stir the red cabbage; my dad who poured the cocktails (my mom warned, “Watch how much you’re drinking–I don’t want drunk pork chops!”); or my brother who is always armed with a joke, I kept great company in the kitchen. And that truly is what I enjoy most about cooking.

The pork chop was simply seasoned with S & P, seared and then finished in a 400-degree Fahrenheit oven. Deglazed the pan with white wine, and after that reduced I poured in chicken stock. Once the liquid evaporated by half, I stirred in some heavy cream and mustard.

As for the mashed potatoes, I did the same old thing I usually do.

The red cabbage? Well that’s a breeze. But I’m gonna save that for another post. Keep ya coming back for more (either that or you’ll be so annoyed with me, you’ll boycott EIYU all together. Please don’t).

Now stop reading about my family and my meals–grab someone you love (gently, of course) and make something delicious.

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