Up front this would work better with bone in, and fresh rosemary but you have to do with what you have because running out to the grocery store to pick up one or two things thing is a tough decision these days, especially for seniors.
This week has been a pork week from sausage patties with our breakfast for supper last night to tonight’s 30 Minute Pork Piccata. See ther is the What’s for syndrom and its only 9:30 AM.
I had two boneless pork chops in the freezer from Butcher Box and since our last anniversary in Maine where I had Brined pork chop and have been playing with this to duplicate. Came close but not there yet. Anyway
I tried this with what I had, I should have cut the chops in half to make thinner but it still came out Ok. This is definitely a work in progress for me and can’t wait for my herb garden to start to flourish.
- 4 Bone-In Pork Chops, About 1/2 Inch Thick
- 1/2 Cup of Extra Virgin Olive OIl
- 2 Tablespoons Juniper Berries
- 1 Tablespoon Black Peppercorns
- 2 Tablespoons Chopped Fresh Rosemary Note: I had to use dried so I heated in oil first, fresh would be so much better
- Sea Salt
- Use the back of a knife to crush the juniper berries and peppercorns.
- In a heavy skillet, heat the olive oil over medium high heat along with the juniper berries, rosemary, and peppercorns until lightly smoking, then fry the chops for turning every minute, until no longer pink. 5-6 minutes estimated time.
- Sprinkle with sea salt, and serve immediately.
BTW left over made great pork rollup for Lunch the next day.
It is amazing how hungry one gets when you are doing nothing. These days especially when it is raining or snowing, we do a lot of nothing, physically that is. Since my rainy day venues have been closed to casual walking and I’ll melt in the rain I fall into that trap. These days our thoughts go quickly to what’s for lunch or dinner even breakfast. I’ve always been an early riser but have extended this to 5 AM, I know half the day gone. Those early risers like me understand. Lately we have been trying to hold off on breakfast and find something that is filling and taste good. Any suggestions are welcomed.
Back in 2012 I gave into one of Lyn’s cravings and made Lyn’s Blueberry Oatmeal pancakes. They were good and on this last Saturday Lyn hinted about this recipe she had found by Julie Harrington for her weekly Sunday breakfast in bed. It was very good and surprisingly filling making lunch a small salad. Did not suppress the “What’s For …..” you got to have something to look forward to.
These oat flour pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!
- 1 3/4 cup oat flour (see notes)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 1 cup milk (or non-dairy milk of choice)
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar (or white vinegar)
- 1 tbsp canola oil
- 2 eggs
- In a large mixing bowl, combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
- In a medium mixing bowl, add milk, vanilla, apple cider vinegar, canola oil, and eggs; whisk together.
- Slowly add wet ingredients into dry ingredients and mix until it just comes together. (do not overmix)
- Let batter sit for 5-7 minutes. It will thicken.
- Lightly spray a hot griddle with cooking spray.
- Use a 1/2 measuring cup to scoop the pancake batter onto the griddle.
- Let the pancakes bubble before flipping. Cook until golden brown on both sides.
- I also mashed a bunch of blueberries and heated in some maple syrup.
Make your own oat flour:
Place either rolled oats or instant oats in a food processor at high speed. Process until it turns into fine oat flour.
Batter makes 6 medium-sized pancakes.
Just another quick meal, we got in the habit of buying roasted chickens from Whole foods when they are on sale for $5.99 cutting in half and Food Savering, there that word again, freezing.
This makes for a quick meal and leftovers for salads and sandwiches.
Its been a weird spring March warmer than usual and Now April colder