Rosemary Pork Chops, Fried Green Tomatoes, Garlic Parmesan Spaghetti Squash
I planned to cook pork chops and spaghetti squash. While cleaning out the fridge, I found a green tomato that I had bought at the farmer's market a while ago and forgotten, so I decided to free it.
For the pork chops, I did a very simple preparation. I chopped some fresh rosemary and garlics. I rubbed that and a little EVOO on the pork and put it in the fridge.
In the meantime, I cut the ends off the squash, sliced it in two vertically, and scooped out the seeds. Then, I popped it on a sheet pan cut-side down and into a 400 oven for about 45 minutes until tender. After it cooled a bit, I shredded it into the "spaghetti."
While the squash roasted, I prepared the green tomatoes by slicing them fairly thin and tossing them in a mixture of 1 cup flour to 3/4 cup corn meal. As a southern girl, I've eaten my fair share of fried green tomatoes. I must admit that I still don't get them exactly right. It's frustrating. I tend to put too much oil in the skillet and that makes then soggy. Next time, I'll start with just enough veg oil to cover the bottom and get it quite hot before adding the tomatoes. Once the tomatoes are in the pan, they should be salted and peppered heavily (very heavily on the pepper). When the bottom is a deep golden brown, flip and salt and pepper that side too.
For the pork chops, I did a very simple preparation. I chopped some fresh rosemary and garlics. I rubbed that and a little EVOO on the pork and put it in the fridge.
In the meantime, I cut the ends off the squash, sliced it in two vertically, and scooped out the seeds. Then, I popped it on a sheet pan cut-side down and into a 400 oven for about 45 minutes until tender. After it cooled a bit, I shredded it into the "spaghetti."
While the squash roasted, I prepared the green tomatoes by slicing them fairly thin and tossing them in a mixture of 1 cup flour to 3/4 cup corn meal. As a southern girl, I've eaten my fair share of fried green tomatoes. I must admit that I still don't get them exactly right. It's frustrating. I tend to put too much oil in the skillet and that makes then soggy. Next time, I'll start with just enough veg oil to cover the bottom and get it quite hot before adding the tomatoes. Once the tomatoes are in the pan, they should be salted and peppered heavily (very heavily on the pepper). When the bottom is a deep golden brown, flip and salt and pepper that side too.
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