Pork is a hit or miss dish for Mr. Sweet Butter and I’m not talking about throwing plates full of food at his head.
There isn’t really a particular cut he likes over another it’s mostly related to how it’s prepared. He can either love it or hate it.
In 16 years I have yet to figure out what rings his pork bell and what doesn’t. He’s not really consistent, he just knows what he likes and even I don’t think he knows what that is until he tastes it. He’s a man, they are sensory beings. He knows if he likes it at first bite. Period.
Sure there are men that are chefs and cooks and bakers but for the most part I have met very few men who sit and “think” about their food in any detailed manner. I think men approach food the way they do color.
To a woman there’s teal, navy blue, midnight blue, aqua blue, turquoise blue, cotillion blue, ocean blue, sky blue ;
To a man they are all simply
Why would food be any different. Most men know they prefer their steak medium not rare; they like mashed potatoes not baked: chocolate ice cream over vanilla, corn over carrots etc. I’ve never met a man that has said
“Honey I prefer those sage and lemon chicken breasts cooked in the white wine reduction over the tomato and basil chicken with roasted garlic.”
What? No! Uh uh. It would sound more like,
“Hey honey I’m not as crazy about this chicken with red stuff; make that white sauce stuff again next time ok?”
Mr. Sweet Butter is no different. Thank goodness with him it’s even easier. It’s about serving him first and then keeping my ears open for one of the following
“OH MY God this is AMAZING!” (this is often followed by applause believe it or not) – this one means, bookmark as is, it’s a winner. Make no changes.
“MMM Honey this is excellent.” – this one means it’s a keeper but slight modification are probably needed.
“This is good.” – serious modifications are required and possible expulsion from the recipe list if improvements can not be made.
“I really didn’t care for it.” – he’ll finish it but definitely not going to make it again.
“That was not good at all!. I prefer when you don’t stick to recipes. Your food always comes out better when you do your own thing.” – this one means, jettison the whole dish and wipe all existence of it from the planet. It never existed in our world.
He’s a straight shooter Mr. Sweet Butter, never afraid to tell me like it is and tell me honestly. I like that about him. I never have to guess. Needless to say, all recipes on The Butter Dish have been Mr. Sweet Butter tested and approved. Maybe I should get a stamp, a virtual stamp; no stamps, pleural. Each one can be a rating for where a recipe fell on the MSB critic scale. Hmm an idea to ponder I think.
Well this one fell somewhere near number 2 which was surprising because like I said, pork is hit or miss with MR. SB. He even told me when he took his plate
“Hmm, this one looks very suspect, I dont like pork and I don’t like salads.”
Well he does like pork (again another man generalization) it just has to hit the mark. He actually said he really liked it and was very surprised because he liked both the pork AND the potato salad (which I’ll post tomorrow). I just love it when the pork aims true.
It’s not difficult to make and for the record, WizKid LOVED it!
- 4 Pork chops or pork cutletts
- ¼ Cup flour
- 1 Teaspoon salt
- 1 Teaspoon pepper
- 4-6 Cloves of garlic, thinly sliced
- 8 Slices proscuitto
- ¾ Cup of beef or chicken broth
- 2 ounces wine, white for chicken broth, red for beef broth.
- 3 Tablespoons butter
- 2 Tablespoons olive oil
- 1 Tablespoon fresh or dried sage
- ½ Fresh lemon
- 1 Tablespoon flour
- Salt and pepper to taste
- Using paper towels, complete pat dry pork.
- In a small flat bowl combine flour and salt and pepper.
- Carefully wrap each piece of pork with two slices or proscuitto.
- Dredge each pork through flour to coat lightly.
- In a medium frying pan melt oil and 1 tablespoon butter.
- Cook pork over medium heat for 6-10 minutes depending on thickness of pork until cooked; flipping every so often to prevent burning.
- Remove pork from pan and keep warm.
- Melt remaining tablespoons of butter in pan, scraping drippings from pan.
- Add garlic and saute for 1 minute or until golden brown. Be careful not to burn.
- Add broth, wine, sage, and squeeze lemon into pan. Season with salt and pepper to taste.
- Simmer for 3-4 minutes
- Add tablespoon flour to slightly thicken.
- As pictured: arrange fresh spinach in flower pattern on center of plate.
- Place a serving of pork in center of spinach and spoon sauce over the top.
- Garnish with proscuitto and lemon