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old school pork chops with apple and sage and eton mess

April 13, 2008

This was our Sunday dinner tonight.

Although I bemoan the lack of butchers in Edmonton, Costco does have the best bone-in pork chops.  Usually Mike barbeques them, but he’s all sinusitisy and under the weather, so I took over the meat cooking.  Hopefully I don’t give us food poisoning like I did with the lamb.

Anyhow, onto brighter subjects!  Ah yes, the pork chops.  Here’s the recipe:

Old School Pork Chops with Apple and Sage
-from my friend Jamie Oliver

4 pork chops, with one inch slits in the fatty side (this is hard to explain without a photo)
sea salt, freshly ground pepper
olive oil
2 apples, cored, not peeled, sliced into 8 wedges
knob of butter
handful of fresh sage leaves
blue cheese (optional for those who like it.  like me.)

Preheat oven to 400.

Heat olive oil in deep fry pan.  Sprinkle chops with salt and pepper.  Fry for three minutes on each side.  Transfer to large oiled baking dish.

Add butter to pan and fry up apples until golden.  Arrange slices on top of pork chops.  Fry up the sage for ten seconds.  Put on top of apple slices.

Cook in oven for 15-20 minutes, until done.  We served this with mashed potatoes and corn on the cob.

And because it was Sunday, we had dessert.  I’ve made this before and it is a HUGE hit. 

Eton Mess

The day before, make the meringues.
6 large eggs, whites only
1 cup plus 5 tbsp sugar
pinch of salt

Preheat oven to 300.

Beat the egg whites until stiff.  For a LONG time.  Don’t have any egg yolk in it, or they will never whip.  That’s what I did the first time and had to throw out my whites in a fury.

Gradually add sugar and salt.  Beat until very stiff and shiny.

Put some wax paper on a cookie sheet.  Spread meringue on it.   It looks pretty.  Cook for an hour.  Then turn off the oven and leave the meringue to dry in there overnight.  Really.  Don’t argue with me!  Just do it!

Here’s the mess part:
Meringue from above
2 cups whipping cream
1 tsp vanilla
2 tbsp sugar
raspberries, blueberries and or strawberries
1 tsp balsalmic vinegar

Whip the cream and gradually add vanilla and sugar.  Put in fridge.

Mash the fruit up with 1 tbsp sugar and the balsalmic vinegar.  Put that in the fridge too.

Right before you are going to eat, assemble this beast.

Break up meringue into bite size pieces.  Get a big old bowl.  Layer the meringue bits, whipping cream, fruit in three layers until it is all used up.  Serve in individual bowls right away.  Yum in the tum.

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