pork

winter citrus salad with spiced pork chops

Why hello there friends! I’ve missed you!

winter citrus salad with seared pork chops | Brooklyn Homemaker

I know it’s been a long while since I shared anything with you here, and for that I’m sorry. This post has been a long time coming.

I have a little story for you.
I bought a journal the other day.
I had a journal when I was a teenager, but that was kept for reasons of pure juvenile vanity. This new journal is to be kept for a different purpose altogether.

Words like “overwhelmed”, “frightened”, and “anxious” can’t even begin to describe how I’ve been feeling for the past few months, so I’ve decided to keep a record of the things that are happening as they happen. I don’t want to forget how everything really came to pass if and when the “alternative facts” outweigh the real ones. It may be important some day.

Hold on to your butts folks, I’m about to do the thing that a food blogger is never ever supposed to do under any circumstances. I’m going to talk about politics.

GASP!

winter citrus salad with seared pork chops | Brooklyn Homemaker

Food bloggers are supposed to make light and bubbly conversation with their readers, detailing nostalgic stories from their childhoods, or relating amusing little anecdotes from daily life. We’re supposed to share our lives, but in a way that’s innocuous and easy to digest. The goal of a food blogger is to write mouth-watering recipes, amuse our readers, and hopefully grow our readership. Therefore, any subject that could be construed as polarizing is at odds with our aim to gain followers, and is usually off-limits. Under normal circumstances, we spend our days baking cakes and turning zucchini into spaghetti; we’re not “journalists”, nor are we policy experts or political science majors. That doesn’t mean however, that we don’t have opinions or principles, nor does it mean that our votes or our stakes in the management of our country count any less than anyone else’s.

I’ve been chewing away at all this in my head for the past few weeks and months, and in the end I’ve decided that some things are just too important to keep quiet about. If you find my views and convictions to be “offensive” and you decide not to keep reading my blog or cooking my recipes, I’ll just have to accept that. After all, we’re talking about pork chops and cupcakes here, while people’s lives, livelihoods, and lifestyles are on the line. If you’re a regular reader, you should at least know by now that I’m a man and I’m married to another man, so it should really be no surprise to you that I’m nervous about how our lives may be affected under a president who’s pandering to the most narrow-minded, prejudiced, and hateful among us.

winter citrus salad with seared pork chops | Brooklyn Homemaker

I realize that there are many people in the world who are thrilled with the outcome of the recent election, and are pleased as punch that campaign promises are being kept. If you’re one of those people, please understand that I’m speaking my mind today for a reason. I’m not just a “sore loser” or a “snowflake” as I’ve been called recently on social media. I’m speaking out because there’s so much at stake, and I fear the consequences of intolerant, inexperienced, irresponsible leadership.

Like it or not, we now have a man in power who cares more about money and his own ego than he cares about the country he’s pledged to lead. Say what you will about our last president, I know he wasn’t perfect, but he was a thoughtful man with integrity and grace, and a man who cared deeply about our country. Our current president is immature, irrational, erratic, and is easily influenced by those willing to stoke his ego or line his pockets. He’s proven that any billionaire willing to vocally praise him will be rewarded with a cabinet appointment, no matter how inexperienced and ill-suited they are to the job.

His closest adviser and Chief Strategist is an unapologetic racist and spokesperson for the alt-right (neo-nazi) movement, who once said in an interview, “I’m a Leninist. Lenin wanted to destroy the state, and that’s my goal too. I want to bring everything crashing down, and destroy all of today’s establishment.”
I mean, how terrifying is that? The president’s (alt-)right hand man, who knows more about politics and policy than he does himself, has proudly declared that he wants to destroy our country as we know it. With his mentorship, our president is actively working to divide our country against itself. Rich against poor, old against young, straight against gay, native-born citizen against immigrant, man against feminist, and white Christian against any and all other creeds and colors. He’s essentially waging a war against anyone in this country who isn’t a rich, straight, white, conservative, Christian, and it scares the crap out of the rest of us.

Since we’re on the subject of war by the way, his foreign policy decisions are irresponsible and ill-informed at best, and the disrespectful way he speaks with world leaders and long-time allies is downright dangerous. I don’t want to sound over-dramatic, but this man could be putting our lives and safety at serious risk.

winter citrus salad with seared pork chops | Brooklyn Homemaker

For me, the first days after the election were a mix of horror, depression, and cautious hope that maybe this man might not be as bad as he made himself out to be. Maybe he really was just trying to appeal to the worst in us because he knew it could work, but when it came to leadership, maybe he’d be… okay-ish? Of course, a lot has happened in a short time, and my worst fears have been recognized. He’s made it abundantly clear that things are going to be very, very scary for the next few years.

I have so many unanswered questions right now, and I lay awake at night thinking about how my life is in the hands of someone who doesn’t give a damn about anyone but himself and his rich white friends.
Will our marriage be deemed invalid or the federal marriage protections we enjoy reversed? Is it safe for us to ever consider having children? Will the quality of our (hypothetical) children’s education eventually be dependent on our income? Will I lose my healthcare? Will my family lose their (government) jobs? Will my neighbors be removed from their homes and deported? Will my friends become victims of harassment and violence? Will my taxes increase to pay for unnecessary and ineffective border security? Will the EPA be dissolved, climate change officially denied, and our environment and national parks destroyed for profit? Will we lose our freedom of the press under a man who can’t handle criticism or opposition? How far backward will be forced before we can move forward again, and how long will it take to repair the damage this man and his appointees can do over the next four years?

winter citrus salad with seared pork chops | Brooklyn Homemaker

Reading the news every day has become an exercise in masochism, but the one ray of hope is the knowledge that things don’t have to be like this, and this can’t last forever. To make sure these dark times end as quickly as possible, we must stand together, look past (or hopefully even celebrate) our differences, and be steadfast in our opposition to his attempts to divide and destroy us.

The people united will never be defeated.

In the months since the election, his popularity has plummeted and he’s become the least popular incoming president in the history of the gallup poll. His every move has been met with vocal criticism, nation-wide protests, and countless lawsuits; and frankly I couldn’t be more proud of the everyday citizens who’ve taken a stand. I’ve heard my whole life about how lazy and complacent my generation is, but when the shit hit the fan, we took to the streets with clever signs and knit hats, flooded our representatives in Washington with phone calls and postcards, organized resistance networks on social media, donated our hard-earned money to Black Lives Matter and the ACLU, and hosted fundraisers to benefit Planned ParenthoodCAIR, and the Water Protectors.

Ultimately, I know I’m not saying anything new here, and if you’ve been paying attention, I’m not telling you anything that you don’t already know. I guess the real point I’m trying to make here is that we all have a voice, and in these unsettling times we can’t be afraid to use them, even if doing so might have some negative consequences.
We need to do everything in our power to show people with other points of view that policies designed to “protect traditional values” can have terrible negative consequences, and don’t just affect unknown hypothetical immigrants, feminists, people of color, or homosexuals. These policies directly affect the lives of their friends and neighbors, their baristas and hair stylists, their surgeons and teachers, and even their favorite food bloggers.

winter citrus salad with seared pork chops | Brooklyn Homemaker

Whew! I didn’t realize when I started writing this that I had SO MUCH to say, but I’ve been holding back for so long that I’ve had plenty of time to gather my thoughts. I’m sorry that I’ve basically ignored the recipe altogether through this post, but I promise I have just a few quick things to say about the yummy salad in these pretty pictures.

A few weeks ago Russell talked me into doing the Whole30 diet with him. I have to admit, it’s been really difficult and I’m totally over it and can’t wait for the end. I’ve been dreaming about chocolate chip cookies and pizza for weeks, but we’re in the final stretch now and I’m happy we did it. Oddly enough, as restrictive as this diet is, it’s been a sort of fun exercise in will power and self-discipline, and in a world that feels like it’s rapidly spinning out of control, having total control over something, anything, feels really refreshing. Having this much restriction has also deemed most restaurant food off-limits, and forced us into the kitchen multiple times a day, every day. While it certainly has felt like a chore at times, spending so much time in the kitchen has been strangely therapeutic. My kitchen feels like “home” to me, and cooking so often has brought some semblance of familiarity and normalcy back to my life, even if I’d really have preferred to drown my worries and sorrows in a thick slice of chocolate cake.

winter citrus salad with seared pork chops | Brooklyn Homemaker

I swung by my local butcher shop one day looking for pork chops, and when I spotted the gorgeous cara cara and blood oranges in their produce case, I instantly knew what I wanted to do. We’re friends with the butchers there, and the pork chops they gave me were very generous, huge even, but I actually think a smaller chop would have been better suited to this recipe. Mine were about a pound each, but I think 1/2 lb chops would be the way to go. If you’re not a huge pork fan, or can’t find good thick pork chops, you could also do the same spice rub on some boneless, skinless chicken breasts and they’d be amazing too.

Because Whole30 is so protein heavy, it’s important to make sure you eat LOTS of veggies with every meal, and to go for BIG, BOLD flavors as often as possible to avoid gustatory boredom.

This salad is definitely not lacking in big, bold flavors. The mix of citrus fruits add fresh biting acidity and bright sweetness; the pistachios are rich and buttery; the fennel fresh, sweet, earthy, and slightly anise-y; the arugula is peppery with a hint of bitterness; the pork perfectly spiced, wonderfully browned on the outside, and tender and juicy inside; and the dressing, with red wine vinegar and a hint of Dijon mustard, ties it all together perfectly.

winter citrus salad with seared pork chops | Brooklyn Homemaker

Winter Citrus Salad with Spiced Pork Chops

1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
Generous salt and pepper to taste
2 thick-cut, bone-in pork chops (about a half pound each)
2 teaspoons olive oil or butter
Arugula
mix of citrus fruit (I used 1 each of tangerine, blood, naval, and cara cara oranges)
a handful of thinly shaved slices of fennel bulb or stalks
1/4 cup roasted pistachios

Red Wine Vinaigrette:
4 tablespoons extra virgin olive oil
1 tablespoon dijon mustard
1 1/2 tablespoons red wine vinegar
Salt and pepper to taste

Lightly toast spices in a dry skillet until they smell fragrant. This should only take a few minutes. Transfer to a spice grinder (or coffee grinder *see note) along with salt and pepper. Grind into a fine powder. Sprinkle or rub all over both sides of your pork chops and let them rest at room temperature for about an hour. If you like, you can use this time to prepare the citrus or mix the dressing.

Preheat your oven to 400F and let a large cast iron skillet heat up with it.

Remove the skillet from the oven and add olive oil or butter. Place the skillet over a medium-high flame and sear the pork chops for about 3 minutes on one side. They’ll probably smoke a bit, so use your vent fan. Flip the chops and immediately transfer to the oven. Roast until the chops reach 135 to 140F at the thickest part of the chop. This should take between 5 and 10 minutes.

Remove from the skillet, tent with foil, and let rest for 5 to 10 minutes while you assemble the rest of the salad.

Place enough arugula for 2 individual servings (how much you like is totally up to you) into salad bowls. Use a very sharp knife to cut the peel off of your citrus and slice them into thin discs. Top the arugula with the citrus discs, shaved fennel, and pistachios.

To make the dressing, combine all ingredients in a mason jar with a lid and shake shake shake to combine. Pour over the salads and toss to combine if desired.

Top with rested pork chops and enjoy!

 

*Cooks note: Only use a coffee grinder if you have a spare. Don’t use a grinder you use for coffee or your coffee will taste like ground cumin, fennel, & mustard. Alternatively you could use a mortar and pestle.

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grilled pork chops with vidalia onion and peach relish

Okay friends. I’m officially, like, the worst blogger in the entire world.

grilled pork chops with vidalia onion and peach relish | Brooklyn Homemaker

I literally was just saying how sorry I was about waiting so long between posts, and how much I’ve missed you and was so ready to get back into the swing of things and get back to posting regularly and often.

Then I disappear for another month.

grilled pork chops with vidalia onion and peach relish | Brooklyn Homemaker

Here it is, the beginning of summer. The beginning of fresh fruit, bright greens, a beautiful bounty I’ve been dreaming about for months. Asparagus season. Strawberry season. Rhubarb. Ramps. Snap peas. Scapes. Swiss chard. Fava beans. Fennel. Fiddlehead ferns. Vidalia onions. The first summer peaches.

This is the beginning of the best possible time for a food blogger, and suddenly I fall off the face of the internet.

grilled pork chops with vidalia onion and peach relish | Brooklyn Homemaker

So, here I am again to apologize to you. My readers. My friends.

This has been a crazy summer so far, and it’s only just begun.

grilled pork chops with vidalia onion and peach relish | Brooklyn Homemaker

See, Russell and I just started working on a really special project together. It’s in the very early stages still so I don’t really want to get into the details just yet.

Sorry to be so mysterious and leaving you hanging. We just want to get a little further along before we really share the whole thing. Don’t you worry none, I promise that I’ll spill all the beans as soon as we’re ready.

grilled pork chops with vidalia onion and peach relish | Brooklyn Homemaker

For now though, this special project is requiring almost all of my attention when I’m not at work, so as much as it pains me, that means we’re going to be missing each other for most of this summer.  I hope to be able to get at least a few fresh summer fruit pies or big fancy salads in before it’s too late, but I’m going to be posting a lot less frequently than I’d like to.
It’ll all be worth it in the end though. I promise!

grilled pork chops with vidalia onion and peach relish | Brooklyn Homemaker

All this craziness doesn’t mean that I’ve missed out completely on the bounty of the season. I’ve done my best to take advantage of the early summer. Whenever I’ve had a minute to myself I’ve tried to play with strawberries and asparagus and everything I can get my hands on.

I even got my hands on some real Vidalia onions, in season, fresh from Georgia. I haven’t had much experience with sweet onions before, and I have to tell you these puppies are unbelievable. I knew they’d be sweeter than a regular yellow onion, but I didn’t expect them to be so mild. I’ve been using them for everything I can think of, including an amazing German cucumber salad, and of course, the amazing recipe I’m sharing today.

grilled pork chops with vidalia onion and peach relish | Brooklyn Homemaker

You want to get the thickest prettiest pork chops you can get your hands on, and cook them over real hardwood charcoal until they’re seared and smoky on the outside and tender and juicy on the inside. It’s super easy to overcook pork, so I recommend using a meat thermometer.

Back in the days of yore people were really afraid of pink pork because they’d been told it’d make them sick. I won’t get into all the weird and nerdy details, but let me just say that perceived threat isn’t really a threat any longer and the USDA has recently reduced their recommended cooking temperature for pork from 160F to 145F. If you bring your pork up to 135 and remove and tent with foil for a 10 minute rest, your pork will just hit 145 to 150 and perfect. It may have a tiny touch of pink in the center but it’ll be so moist and juicy you won’t believe it. Don’t be scared. You have nothing to be scared of. I promise. So does the USDA.

I didn’t brine my chops, but I did follow this recipe from Serious Eats.

To compliment this smoky tender heavenly pork, you can’t go wrong with a sweet and creamy relish of caramelized Vidalia onions with peaches and a touch of bourbon and ginger.
This shit is thebomb.com

grilled pork chops with vidalia onion and peach relish | Brooklyn Homemaker

Grilled Pork Chops with Vidalia Onion and Peach Relish

2 tablespoons butter
1 large Vidalia onion, sliced thin into half circles
3 ripe peaches, peeled pitted and diced
salt and pepper to taste
2 tablespoons apple cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon chili flakes
1 to 2 tablespoons bourbon or American whiskey
1 tablespoon sugar (optional, depending on sweetness of peaches)
2 to 4 pork chops, thick cut (1 to 1.5 inches thick), about 3/4 to 1 pound each

Melt butter in a large skillet over medium-high heat. Once butter is bubbling add onions and about 1 teaspoon of salt. Stir occasionally, watching carefully that the onions don’t brown too quickly, for about 20 to 30 minutes. Caramelizing onions is all about going slow and low, be patient and turn down the heat a bit if the onions are browning unevenly or too quickly.

Once the onions are softened and take on a creamy quality, add peaches, vinegar, ginger, and red pepper flakes. Cook for about 5 minutes, add bourbon, and cook 5 minutes more. Taste and adjust seasoning if necessary. If your peaches weren’t very sweet, or if you’d like the relish sweeter, stir in sugar and cook a few minutes more.
This relish can be made days in advance if you’d like, but should be served warm over the pork. This recipe makes enough relish for at least 4 pork chops.

Generously season your pork chops on both sides with salt and pepper.
Prepare your grill. If using a charcoal grill (recommended) try to organize the coals on one side so you have a hot side and a cooler side.

Sear your chops over the hot side of the grill, for about 3 to 5 minutes per side. Once both sides are seared transfer the chops to the cooler side of the grill with the bones facing the hotter side. Cover about 10 minutes and start checking with a meat thermometer. Once the chops reach 135 to 140, transfer to a plate and tent with foil to rest for about 10 minutes.

Serve with a generous dollop of warm onion relish, and with grilled asparagus if desired.

grilled mojo pork skewers

Wow you guys. I can’t believe how long it’s been since I last posted!

grilled mojo pork skewers | Brooklyn Homemaker

What a month it’s been! I’m so sorry for just falling off the face of the planet like that. Right after my last post I started a “little” project in our guest room, tidying up in preparation for a visit from my mother.

We don’t really use the space we call our “guest room” for much more than a room to store paper towels, kitchen electrics, and my ever-growing blog prop hoard. It’s basically a giant closet with a bed in it, and usually the bed is so deeply buried under slow cookers and dessert plates that you wouldn’t even know a bed was under there if you weren’t looking for it. It’s basically an oversized “junk drawer”, a place where we throw random stuff when we’re trying to clean the house for company but don’t feel like putting things where they actually belong!

grilled mojo pork skewers | Brooklyn Homemaker

The guest room is the only space in our apartment that we never painted when we moved in, and for almost 5 years the space has been an embarrassing, seldom-used, neglected eyesore of a room that we do our best to keep hidden behind a constantly closed door. When overnight guests would come for a visit, we’d do our best to clean off and make the bed, but the room was always so overwhelmed by junk that there wasn’t much more we could do.

About a month ago, I thought it was finally time to do something about it.

grilled mojo pork skewers | Brooklyn Homemaker

For mother’s day this year I decided to use a little vacation time and go up to help my mom out with some projects around her house, and she offered to come down to the big city to pick me up rather than having me rent a car or take the bus. Thing is, every time my mom comes for a visit, every single time without fail, she asks when we’re going to paint in there and finally do something with that room. Since the room needed tidying anyway, I decided to bit the bullet and bust out my brushes and rollers.

I thought I’d still have time to try to squeeze in a blog post or two before my mother’s day trip, but my painting project quickly snowballed into almost two weeks of spring cleaning and household improvement projects. Before painting I thought I’d go through and toss a few things to make a little room in there, but what ended up happening was much more involved. We ended up going over every inch of the room and throwing away half of the old clothes and random junk we’ve collected over the years. Then we packed up stacks of boxes and old suitcases with even more junk to store upstate in mom’s attic. Then of course, moving all the furniture in there back and forth meant that the painting took much longer than I expected, and once I was finally done I decided to do a little redecorating too. By that point I was on a roll, and while the paint dried I decided to go all in and re-caulk my shower, install new (brighter) light fixtures in my living room, and do some cleaning and planting in the back yard too. My apartment has never looked better but I am POOPED!!!

grilled mojo pork skewers | Brooklyn Homemaker

At some point in this two week span I did find a minute to make (and photograph) these amazing mojo marinated grilled pork skewers, but by the time the dust settled and I sat down for 5 minutes, I was too exhausted to actually write the post or edit the photos.

The next thing I knew mom was here and I was whisked upstate to help her with another laundry list of projects around her house. With the best of intentions I brought my laptop along with me thinking I could edit photos at night before bed, but of course that never happened either.

grilled mojo pork skewers | Brooklyn Homemaker

Time rolled along and before I knew it a month had passed since the last time I’d spent any time with you guys. I literally can’t believe it. I don’t think I’ve ever gone so long without posting, and it felt pretty weird. I’m glad I got so much done, but boy howdy how I’ve missed you!

We’re almost in the midst of grilling season proper now though, so I suppose this recipe is coming at the right time anyway.

grilled mojo pork skewers | Brooklyn Homemaker

This citrusy cuban mojo marinade is absolutely amazing with tender chunks of grilled pork. The sweet citrus and earthy cumin and oregano pair perfectly with the delicate pork and gentle smokiness of a charcoal grill. The original sauce recipe called for the garlic to be pulverized into a paste in a mortar and pestle, but since I was using it as a marinade I decided to make things easier on myself and just crush the garlic in a garlic press. If you’d like to reserve some for later dipping, you probably won’t want chunks of garlic floating in it so the extra work is probably necessary.

I served my pork with some grilled whole red potatoes, gently smashed and covered in creme fraiche and fresh parsley. This pork would be excellent though with a bright citrusy salad, maybe something with black beans, or avocado. Maybe some grilled corn? My wheels are spinning already, and my mouth is watering!!!

Happy grilling y’all! It’s good to be back!

grilled mojo pork skewers | Brooklyn Homemaker

Grilled Mojo Pork Skewers


marinade adapted from serious eats

Mojo marinade:
8 cloves garlic, very finely minced or crushed
1/3 cup of fresh orange juice and 1/3 cup of fresh lime juice
1/3 cup olive oil
1 tablespoon fresh oregano, finely chopped
1/2 teaspoon cumin
1 teaspoon Kosher salt
freshly ground black pepper to taste

2 to 4 lbs pork loin or tenderloin, cut into 1 1/2-inch cubes (about 1/2 lb per serving)
1 to 2 limes, cut into segments, for serving

Directions: 
Whisk all marinade ingredients together in a small bowl or measuring cup until well combined.
Add cubed pork to a large bowl with a tight fitting lid (or a leak-proof resealable bag). Add marinate and stir (or shake) to coat. Marinate for 1 to 4 hours.
If using wooden skewers, soak in a tray of water for at least 30 minutes while pork is marinating.

Discard marinade and thread pork chunks onto skewers. If desired, you can alternate with cubes of tropical fruit (citrus segments, mango, etc.) or onion. (I went for all pork)

Prepare and preheat a hot grill. Clean and lightly oil grill grate. Cook pork skewers, turning once, for 3 to 4 minutes per side. Do not overcook or they will become dry and tough.
Let rest, loosely covered in foil, for 5 minutes before serving. Serve with lime segments if desired.

Pork & apple stew

The internet is a seriously amazing place when you stop and think about it.

pork and apple stew | Brooklyn Homemaker

It’s hard to even remember what life was like before we had the world wide web, before smart phones, and before free public wifi. Back when you’d have to wait until you got home to look up the useless bar trivia we now have answers to at the click of a button. Way back when you had to consult actual cook books to find recipes, rather than finding pages and pages of search results for even the most obscure cuisines.

pork and apple stew | Brooklyn Homemaker

I have shelves sagging with cookbooks, but most of them spend more time collecting dust than helping me cook. These days I rely on the internet to provide me with drool-worthy recipes and endless culinary inspiration. Most of the time, even when a recipe sounds mind-blowingly delicious, I like to make a few changes here and there to suit my taste. Increase this, substitute that, omit the other. You know. I’m sure you do the same, at least some of the time.

pork and apple stew | Brooklyn Homemaker

In my ceaseless internet exploration I recently stumbled across a recipe for pork and apple stew from Better Homes and Gardens that I just HAD to try.
To that end, I thought I’d do something a little different today.

Please head over to Better Homes and Garden’s blog, Delish Dish for the rest of this post and to find the original recipe and see the changes I made to it.

pork and apple stew | Brooklyn Homemaker

This post was written in partnership with Better Homes & Gardens.
Tux Loerzel and Brooklyn Homemaker were not compensated for this post.