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Brian's Photo Blog — Article 487
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Pork Chops With Obatzda
Saturday 7 November 2015   —   Category: Cooking & Food
For the next use of my awesome obatzda spread, I turned to pork chops to provide the meaty foundation, supported by starch and vegetable side dishes.
 
Out of the various cuts of pork chops, I like the hard-to-find pork loin rib chops the best. Besides a good hunk of thick meat, when I gnaw the L-shaped bone I almost feel like I’m eating a rib. I don’t buy the chops that include a bit of the tenderloin — when I want that, I just buy a whole pork tenderloin.
 
When I was growing up, my mom used to bake pork chops in the oven for a long time until they were as dried out and tough as old shoe leather! As a result, for most of my adult life I have avoided pork chops like the plague! This year I have been experimenting with cooking various meats at high temperature in a cast-iron skillet, so I decided to try pork chops as well. My first attempt was so tender and juicy, I couldn’t believe what I had been missing all these years! If only my mom had known about this method way back then!
 
Here’s a close-up of a cooked pork chop, with a large scoop of my truly scrump­tious obatzda on top. If that doesn’t make your mouth water, I don’t know what will!

If you have not yet done so, be sure to download a PDF of my obatzda recipe.
 
When I make polenta, I use 2 cups of milk, 2 cups of water and 1½ cubes beef bouillon for one cup of corn meal. I boil all that in a sauce pan on the stove, on low heat, for a couple of hours, stirring frequently, until it is quite thick. Then I divide the polenta among six four-ounce ramekins, planning on two ramekins per person. After melting some butter, I pour about half a teaspoon over the polenta in each ramekin. Approximately twenty minutes before meal time, I put the ramekins in a toaster over and broil the polenta on high heat until the tops are golden. The crunchy, buttery top with the soft insides is a delectable com­bination!
 
My German Sweet and Sour Red Cab­bage is a tasty side dish which goes well with a number of main dishes, German or not!
 
This final photo shows the entire de­li­cious meal ... time to dig in and savor each bite!
 
Looking into my backlog of photos, this appears to be the last article about obatzda for the foreseeable future. What more is there to say? The only thing left is to taste and enjoy!
Brian's Photo Blog — Article 487
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Brian's Photo Blog — Article 487
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