Christine's original recipe
2 thick cut, boneless sirloin pork chops
1 large sweet onion
2 bell peppers, red and yellow
3 small zucchini
3 small yellow crook neck squash
1 tablespoon NapaStyle Cocoa Spice Rub ( although I'm sure any seasoned salt will do, this struck me as going particularly well with the salsa below)
A splash of white wine
1/4 - 1/3 cup Jardine's Prairie Peach Salsa, or a salsa of your liking, but the peaches really shine here
Maldon Sea Salt
Olive oil for the pan
Cut pork chops into bite size pieces.
Chop onions medium dice.
Chop the rest of the veggies into medium dice or bite size pieces of your choosing.
Sprinkle the spice rub over the pork and mix it with your hands til the meat is coated.
In a hot skillet, in a few tablespoons of olive oil, brown the meat all over in small batches, remove to a plate and cover loosely to keep warm.
Turn the heat to medium, add a bit more olive oil to the pan and saute the onions until they soften and become golden.
Add the squashes and allow to cook, stirring often, until just softened.
Add the peppers and cook until all the veggies are just slightly more than al dente but not mushy.
Return the pork, with any juices that have accumulated, to the pan with the veggies.
Add the salsa and, if you wish, a splash of white wine. Don't go overboard on the wine as at this point the veggies will release some of their own liquid and you don't want this dish to be watery.
Stir just until the meat is re-warmed then remove from heat.
With glee, season to taste with your Maldon Sea Salt - fingers held high as you release the lovely white crystals into the pan. Add freshly ground Tellicherry pepper et voila! Dinner!
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