I thawed out
two boneless sirloin pork chops after lunch.
When Suzette came home, we decided to use some of the PPIs in the
fridge. Suzette suggested calabacitas
with the pork chops and I suggested using the PPI stuffed sweet Italian peppers.
But there was a problem, there was not
enough calabacitas for two portions, so I suggested stir frying the calabacitas
with some PPI rice, which Suzette did while the pork chops were grilling. I added the PPI balsamic vinegar/basil
dressing from Saturday evening’s Caprese salad to the wok to
add the flavor of the basil balsamic dressing to the rice and calabacitas.
Suzette had
used good Moroccan olive oil to bake the goat cheese, oregano, and chive stuffed
Italian Sweet Peppers and there was lots of oily sauce left that I poured over
the chop, so when everything was plated the stir fried rice and pork chop lay
in a puddle of sweet pepper, baked goat cheese and herb flavored olive oil. We loved
making bites of pepper, cheese sauce and pork or bites of stir fried rice with
cheese sauce and pepper. A very delicious
meal with little effort.
 |
| Note: cheese sauce on top of pepper on top of pork chop with oil all around |
The Riscal
Rueda seemed to be a little tough for this oily saucy meal because of its
slightly wild edginess (like the wild mountainous Asturias region of Spain where it is
raised), but its crisp acidity definitely set off the food and cut through the grease.
Although the
pepper with its cheese sauce was a wonderful complement to every part of the
meal, the most interesting dish was the stir fired rice with calabacitas. The fresh corn, squash and onions caught in a
matrix of crunchy rice made both more interesting. We did not add fried egg to the stir fried
rice dish, as that seemed to be a bit much, but on second thought that may have
been great also.
Bon Appétit
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