Pork Dijon With Wild Leeks
When you're an American, it is easy to mix cultural influences. Ask anyone, staring in the refrigerator after returning home from the grocery store....or as most Americans would say, "the grocery stores." The world feels like smaller place when one can dine on Korean food one day, Amish the next, and Phillipine cuisine the next day at lunch. And, with a touch of creativity, whatever you find in the grocery stores can create a new world of flavor.
Even if you reside somewhere else in the first world. And sometimes the second world... maybe even the third world.
Today, after planting some new Peppermint plants in the garden, I returned home to a small butcher-paper-wrapped set of pork butterfly chops (not made of butterflies) waiting on me in the refrigerator. I had a hankerin' for something with country Dijon mustard. In the fridge, I had some Ramps (wild mountain leeks- a delicacy here), some regular leeks, garlic, and peppers (capiscum for some of you). The result of today's lunch creation is in this recipe.
1 set of Pork Chops
1 Leek
2 Ramps (or more Leek)
2 cloves of Garlic
1 Medium Pepper
Olive Oil
Fresh Parsley
1/4 cup of Dijon Mustard (Country Style)
French Tarragon
Cut your pork into small strips, place into steel sauté pan and add olive oil, garlic, fresh chopped or sprigs of parsley, sliced leek, sliced pepper, Tarragon to taste, and diced Ramps (one may substitute with a stronger tasting ingredient like more garlic) Cook, attended, adding the 1/4 cup Dijon Mustard about five minutes after starting the meal. Continue until pork is thoroughly cooked
and hopefully, your meal looks something like mine.
No comments:
Post a Comment