It’s the end of February and so when dinner time rolls around, it’s more of a question of finding out what is stashed in the freezer rather than the vegetable drawer. Here’s a delicious dinner composed mostly of gifts from our freezer and those Booth Canyon pears.
At one of the last farmers’ markets of the season, Tani Creek had a glorious pile of ginger for sale. On their advice, I bought a lot and tossed it in a freezer bag. This has worked out well. Throughout these dark months, I’ve been breaking off small pieces to give an extra kick to my meals. We’re also once again grateful to have a deep freeze full of pork thanks to our friends at Dropstone Farms (former islanders who moved out yonder to Orting but still make deliveries to Bainbridge.) Pork is back on the menu! Meatballs with ground pork and stuffed chops are some of our winter favorites.
The last gift from the freezer to complete this meal, are the green beans from our very own garden. When we eat them, I can remember the summer sunshine beating down on the soil while I watered. Good times.
One Skillet Pork and Pears
serves 2, easily doubled for 4
2 pork chops
olive oil, salt, pepper
1 1/2 tbls. apple cider vinegar
1 tbls. sugar
1/3 c. white wine
1/2 c. chicken or vegetable stock
about an inch of fresh ginger
slurry: 1 tsp. cornstarch mixed with 1 tsp. water
- Prepare. Salt and pepper both sides of pork chops. Slice onion thinly. Peel ginger and leave in a hunk. Slice pear thinly. Measure out stock and add slurry to it. Set all of these things aside until needed.
- Heat pan. Heat a medium sized skillet over medium heat. Drizzle in a little olive oil. Saute onion for about 4 minutes, then remove onion from skillet.
- Sear porkchops, browning each side for about 3 minutes. Remove pork from skillet.
- Add sugar and vinegar to the skillet. Whisk briefly until it darkens and then immediately add wine.
- Back to the skillet, add pork, onions, knob of peeled ginger, and pears. Pour stock and slurry over. Stir. Cover with lid.
- Turn the heat down to low and cook for about 10 minutes.
- Holds well on low, covered, until ready to be served.
- Don’t forget to remove the ginger knob before serving!
- If you’re going to freeze fresh ginger next time it’s available, I’d suggest breaking it up into small pieces before freezing. It is doable to chop it off with your chef’s knife, but it would be easier of course to do it when fresh.