Archives for January 31, 2020

Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.

Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.) add your own note

Directions.

This quintessential New England fall dish is light, due in part to today's leaner pork. The apples and onions turn into an almost chunky applesauce.

1. Sprinkle both sides of chops with salt and pepper. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add 3 chops; cook 4 minutes on each side or until lightly browned. Remove chops from pan. Repeat the procedure with remaining chops. Remove chops from pan; set aside.

2. Heat oil in pan. Add onions, and cook 8 minutes or until golden brown, stirring occasionally. Add the wine, and cook 1 minute. Return chops to pan, nestling them into onion mixture. Reduce heat to medium-low. Cover and cook 15 minutes. Add apples to pan. Cover and cook 25 minutes or until chops are tender. Remove chops from pan; keep warm. Increase heat, and bring apple mixture to a boil, and cook 10 minutes or until liquid almost evaporates. Stir in the lemon juice. Serve chops with apple mixture. Sprinkle with parsley, if desired. Yield: 6 servings (serving size: 1 pork chop and 3/4 cup apple mixture).

Sprinkle scallops with salt and pepper. Heat 11/2 teaspoons oil in a 10 inch cast iron or heavy skillet over high heat until very hot (about 3 minutes). Add half of the scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Repeat process with 11/2 teaspoons oil and remaining scallops. Remove scallops from pan.

Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 tablespoons parsley, and garlic, saute 30 seconds over high heat. Serve scallops over rice. Sprinkle with 1 tablespoon parsley.