We haven’t made pork chops in a long time. A really long time. When I think of pork chops, I think of dry, chewy white meat smothered in apple sauce or gravy. That’s how they were served (at least to me) when I was a kid. But it doesn’t have to be that way!
Our new favorite method of cooking steaks is reserve searing, and it worked beautifully for these pork chops. It does take a while, but most of that time is the baking process. I like that because it means I can spend time reading to or playing with Otto while dinner cooks—parenting win!
This week Heather is out of town for a business trip, so Otto and I are having a bachelor week. We’re super fortunate to have the support of our neighbors and community to help me with Otto’s drop off and pick up to daycare while Heather is away. Additionally, Heather and I did a lot in advance of her trip to keep this week low stress. One of those things was this recipe.
Otto, for some wonderful reason, loves umami flavors and is fairly indifferent to sweets. This recipe was a big hit with him, and he actually liked better as is than when we blended it up into a chunky puree for him. Regardless of how you take your solids, we know you’ll love this dish. It goes great with a big piece of steak or on its own.
This week, we have a summery, strawberry salsa. Two weekends ago, we had our good friends over for a lunch-time barbecue, and they introduced us to “fire and ice” salsa. To the uninitiated, a fire and ice salsa is a salsa that—stating it simply—substitutes the standard tomatoes for watermelon. On a hot and humid day after standing in front of the grill, this was one of the best things I’ve ever tasted.
Inspired, we decided to use a different red fruit for our salsa. This strawberry salsa tastes great on a corn tortilla chip, a pork rind, or spooned over eggs at breakfast. We hope you incorporate this spin on salsa into your summer menus!
If you read our post last week, you’ll know that we went to Wisconsin to visit my parents for the Fourth of July holiday. Two of my sisters and their families and one of my Aunts gathered with us at my parents’ home. One of the many meals my parents made was Sloppy Joes. It took me back to my childhood. So, of course, the first thing I wanted to do upon getting home was create a version that’s a bit cleaner. It’s a simple recipe, but we think it packs in a lot of good flavor. We hope it helps you reminisce about your childhood with a smile the way it did for us.
Happy Fourth of July to our American readers! We’re spending the holiday in the north woods of Wisconsin with family, and Otto has made his inaugural journey into the lake behind Grandma and Grandpa’s house. He even got himself out to the floating raft (with the help of a floatation device and mom and dad), setting the record for youngest grandchild to do so.
We’re mightily looking forward to the food and festivities that go along with summer holiday cookouts. Potato salad has always been a mainstay at family gatherings, and we wanted to add some variety to the salad that provided some kick and keeps the great flavor. We know you’ll enjoy it. There’s still time to get out to the store for this afternoon’s BBQs—you can do it!