October 10, 2022
This was a thick-cut pork chop sauteed on the bone, then sliced after it rested. I really enjoy the flavor and texture of a thin crunchy crust on my pork chop, but if you prefer less crust, I would brown it just lightly over medium-high flame and finish in the oven. A few of my family members prefer it this way. The sauce over the pork is made from diced gherkins, chopped fresh dill, prepared horseradish, diced fresh garlic, a little creme fraiche and a small spoonful of dijon. How much of each ingredient really depends on your taste preferences. I love horseradish and mustard, so I probably put in more of each than the next person would like. For my husband, I always spoon a little sauce out to save for him before I add the dijon, because he's not a mustard fan (or a vinegar/lemon fan...whereas I love the added acid these ingredients bring. I can enjoy a salad with just some good red wine vinegar, and no oil...I'm a crazy level of acid fan, but I temper this when cooking for others.)
I cooked the polenta in salted water, but toward the very end I stir in some grated parmesan cheese, chile flakes, chives and a little cream.
The broccoli is lightly sauteed (I like there to still be some resistance when I bite into it) in a bit of butter and EVOO with a small spoonful of gochugaru. Find out how your family likes their broccoli cooked, and you can always hold some of the veg back and add it later in the cooking. I just keep it over to one side for the people who like their veg more al dente (me!)
For more of a tangent, if you're still reading...You can't make these special considerations a habit when you're feeding a crowd, but for a small group of 3 or 4 people, it's easy enough...and it tells your guests that their preferences are important to you. My thoughts on small children are different though. For little humans who are still developing taste habits and preferences, it's better to do what you can to train their tastes to align with others in the family...with lots of love, patience and gentleness of course. With the exception of less spice, which can gradually be introduced as their little taste buds become less delicate. The goal when considering your child's meals is to train their cravings. We want little ones to crave nutrient dense foods, so they will be well nourished throughout life. Unhealthy foods can be extremely addictive and adults tend to crave the tastes that remind them of their childhood. So be extra vigilent when children are still growing and young...give them lots of healthy delicious foods and homemade treats from fresh ingredients. These will become their happy food memories, rather than packaged or fast foods. It's also important to present nutrition-dense foods in a variety of ways, so our youngest generation will become flexible and adventurous eaters in the long run. They will thank you for it later!
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