This was quite an interesting thread. As soon as I read the thread posted by our good friend
Steve H
, I commented that I planned to make this. Right after my reply came another good from friend
BrianGSDTexoma
stating also that he planned to make it. Well, apparently he did and posted it yesterday. I made it Friday also but am just now getting around to posting it. The only reason I'm posting this is because it's the same base dish as Steve posted but with a slightly different twist that some may find appealing. With Tracy's aversion to any food that comes out of the water, I couldn't use shrimp or the Clamato Juice that Steve used or the mussels that Brian used. I decided that pork would lend itself well with the combination of ingredients. Instead of the Clamato Juice I used spicy V-8 and a little squirt of lemon juice. Last change was that our little grocery store did not have zucchini so I used yellow squash.
Start with 2 thick sliced center cut loin chops. Hit with the Jaccard, cubed up fairly small, and lightly cooked in zesty Italian dressing
Get the sauce all put together. Steve wasn't joking when he said to transfer to a larger pot
Add the carrots and squash
Add the pork and let simmer for a few minutes
Add the spinach last
Let this cook down which only takes a couple minutes. Looks kinda sloppy but it sure smells wonderful!!
Plated up over some pasta and add homemade Italian bread sticks
I amped up the seasonings considerably over what Steve posted and added some cayenne and crushed red pepper for a little tingle. This meal was absolutely outstanding!! Tracy asked me several weeks ago to try finding different ways to serve pork over and above just grilled chops and this was an incredible way to mix things up.Thanks a million for posting this Steve and rest assured my friend, it has gone into the regular rotation. Another noteworthy comment was made by
chef jimmyj
in a reply to Brian's thread. There are SOOO many variations of this that you can do to meet your preferences. You're basically unlimited in combinations, especially where the proteins are concerned.
Happy Sunday everybody!!
Robert
Steve H
, I commented that I planned to make this. Right after my reply came another good from friend
BrianGSDTexoma
stating also that he planned to make it. Well, apparently he did and posted it yesterday. I made it Friday also but am just now getting around to posting it. The only reason I'm posting this is because it's the same base dish as Steve posted but with a slightly different twist that some may find appealing. With Tracy's aversion to any food that comes out of the water, I couldn't use shrimp or the Clamato Juice that Steve used or the mussels that Brian used. I decided that pork would lend itself well with the combination of ingredients. Instead of the Clamato Juice I used spicy V-8 and a little squirt of lemon juice. Last change was that our little grocery store did not have zucchini so I used yellow squash.Start with 2 thick sliced center cut loin chops. Hit with the Jaccard, cubed up fairly small, and lightly cooked in zesty Italian dressing
Get the sauce all put together. Steve wasn't joking when he said to transfer to a larger pot
Add the carrots and squash
Add the pork and let simmer for a few minutes
Add the spinach last
Let this cook down which only takes a couple minutes. Looks kinda sloppy but it sure smells wonderful!!
Plated up over some pasta and add homemade Italian bread sticks
I amped up the seasonings considerably over what Steve posted and added some cayenne and crushed red pepper for a little tingle. This meal was absolutely outstanding!! Tracy asked me several weeks ago to try finding different ways to serve pork over and above just grilled chops and this was an incredible way to mix things up.Thanks a million for posting this Steve and rest assured my friend, it has gone into the regular rotation. Another noteworthy comment was made by
chef jimmyj
in a reply to Brian's thread. There are SOOO many variations of this that you can do to meet your preferences. You're basically unlimited in combinations, especially where the proteins are concerned.Happy Sunday everybody!!
Robert
