Gabrielle Myers Writer, Chef, and Teacher
  • Home
  • About Me
  • Too Many Seeds, A New Poetry Collection
  • Hive-Mind, a memoir
  • Farm to Fork Column Articles in Inside Sacramento
  • Photographs for Sale
  • YouTube Channel
  • Gluten and Dairy Free Recipe Blog
  • "A Sensory Journey," Learn About My Farm-to-Fork and Writing Journey
  • Video Poem "Lidded," from Too Many Seeds
  • "Live as the Tomatillo Reaches for Life on a Hot July Day," in Edible East Bay, Fall 2022
  • Two Poems in Edible East Bay, Spring 2022
  • A Review of Too Many Seeds!
  • Interview on Too Many Seeds on The Spark with Stephanie James
  • A Review of Too Many Seeds, Tweetspeak Poetry
  • "Food for Thought," a Q & A on Too Many Seeds
  • October Farm-to-Fork Column: Good Eats for All: There's Nothing Elitist About Farm-to-Fork Nutrition
  • "Dried Bits," in Borderlands, Texas Poetry Review
  • "Vessels" and "Lost Amantes Saltan" in pacificREVIEW, Spring 2020
  • Farm to Fork Column: December 2023: Lots of Potential
  • Farm to Fork, Inside Sacramento, November 2022: "Color It Delicious"
  • Video Poem: On Ayako's Pa Amb Tomaquet
  • Video Poem: Quality Control
  • A Review of Hive-Mind and a Recipe
  • Farm-to-Fork Column: "Well Oiled," March 2022
  • Farm-to-Fork Column, April 2022: "Mission Filled," on Judith Redmond of Fully Belly Farm
  • Farm-to-Fork Column: Inside Sacramento, Feb. 2022
  • Interview on Dr. Andy's Poetry and Technology Hour!
  • An Interview on Too Many Seeds, Author2Author
  • Farm-to-Fork Column, Inside Sacramento, "Sweet Nectar," September
  • Farm-to-Fork Column, June: Mighty Mights: How Organic Farmers Capitalize on Bugs' Life
  • An Interview on Too Many Seeds, BITEradiome
  • Video Poem: Sonnet #69
  • A Video Reading from Hive-Mind
  • Video: On Poetry and Cooking
  • An Interview on Shirleymaclaine.com
  • Selection from Hive-Mind
  • Selection from Hive-Mind
  • "Early Fall's Failed Elegy," in Catamaran, Summer 2018
  • After Grass Against Sea, by Edward Weston, in Catamaran Fall 2020
  • "For Girls Who Walk Alone to the Bus Stop," in Connecticut River Review, Fall 2018
  • "Lover" & "We're There and Here," in Koan, Paragon Press, Summer 2018
  • "Fall," in The Adirondack Review
  • "The First Rain of Fall," in Fourteen Hills, 2010
  • The Art of Tomato Breeding
  • An Interview with Wendy from WINA in Charlottesville
  • Paul Canales: Building Community
  • Interview on Intuitive Ink Radio Show
  • Eat with Health in Mind
  • On Radio MD
  • An Interview with Allison Dunne from 51%
  • An Interview
  • “AN OCTOROON”: A DARING COMEDY ON SLAVERY, AT BERKELEY REP
  • An Interview with Robert Sharpe of BITEradio.me
  • Amazon Author Page
  • How to Use Your Daily Commute to Flourish
  • Raspberry, Almond, and Quinoa Bars
  • "Sonnet #69" in MadHat Lit
  • "I Am a Figure of Speech," Wallace Stevens Journal, Spring 2015
  • Spinach Salad with Spiced Chicken, Currents, Pistachios, Lemon Vinaigrette
  • Lemon White Bean Puree
  • ‘Spread Like a Veil Upon a Rock’: Septimus and the Trench Poets of World War I in English
  • "Lament for My Sister at Harvest" in Damselfly Press
  • "Woman," "Pleasant Valley," and "Laura" in the Solitary Plover
  • Parsley and Olive Sauce
  • "Prom Night" in Work Literary Magazine
  • The New Prostate Cancer Nutrition Book
  • "To Bukowski" in The Evergreen Review
  • YouTube Video of "The First Rain of Fall" (published in Fourteen Hills, Fall 2009)
  • YouTube Video of "Sonnet #69"
  • YouTube Video of "Bird"
  • YouTube Video of "Last Night in the Castro"
  • Linktree Page
  • Contact

 Pork Chops with Pomegranate, Fennel, Pink Lady, and Butternut Confetti 

11/6/2016

0 Comments

 
Picture
The pomegranate seeds’ tang, a Pink Lady apple’s round snappy kick, the sweet fragrance of roasted fennel, and a butternut’s deep caramel-like heart dance on freshly seared pork chops. So many fall and winter sauces are thick and seem to weigh down the meat with their heft. This fall vegetable relish contains a variety of flavors and textures that don’t just compliment the mild flavor of tender pork chops, but elevate it. 
            The health benefits of pomegranates have been well publicized, and the antioxidant power of these seeds combined with the butternut’s lutein, zeaxanthin, and beta-cryptoxanthin carotenoids make the relish a health powerhouse. Beta-cryptoxanthin is currently being investigated for its anti-inflammatory and cancer fighting properties (“Beyond Pumpkin” 6). Fennel contains a significant amount of calcium, magnesium, and phosphorus, which might help our bones stay strong (“10 Healthy Foods” 73-74). While pan-frying is not the healthiest cooking method, all of the health benefits in the relish help offset the potential downside to a slightly caramelized chop.
 
Marinade:
1 tablespoon lemon zest
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
3 tablespoons extra virgin olive oil
2 rib eye pork chops
 
Fall vegetable relish:
1 cup butter squash, small diced
1 cup fennel bulb, small diced
1 teaspoon shallot, minced
½ cup pomegranate seeds
½ cup Pink Lady apple, small diced
Salt, to taste
2-3 teaspoons lemon juice, to taste
2 tablespoons olive oil
 
-Place the pork chops with the marinade ingredients in a plastic bag. Move the ingredients around to evenly mix the marinade. Set in the refrigerator overnight.
 
The next day, start the vegetable relish:
1. Preheat the oven to 380 degrees Fahrenheit.
2. Place the diced butternut and fennel on a sheet tray. Sprinkle a little olive oil and salt on them, and place the sheet tray in the oven.
3. Cook the diced vegetables for about 22-24 minutes, or until they are just cooked through. Check them often to ensure that they are not overcooked. Once the vegetables are cooked, set them aside to cool.
4. While the fennel and butternut cook, small dice the apple and mince the shallot.
5. Place the diced Pink Lady apple and minced shallot in the teaspoons of lemon juice. Let the shallot and apple macerate for about 20 minutes while you cook the pork chops.*
6. Mix all of the slaw ingredients together, including the olive oil and salt. Check the mix for seasoning, and adjust with lemon juice and salt as necessary.
 
Cook the pork chops:
1. Heat a stainless steel pan to high.
2. Remove the pork chops from the marinade and remove any excess oil that clings to the chops.
3. Season the chops with salt and a crack of pepper.
4. Once the pan is hot, place a little olive or grape seed oil in the pan.
5. Place the chops in the pan and move them around until a slight crust forms, which will prevent them from sticking to the pan. Turn the heat to medium to medium-low, and cook the chops for 4 minutes on each side. A brick-red crust should form on each side of the chop.
7. Once the chops are cooked but still slightly pink in the center, place them on a plate and loosely tent aluminum over them. Let the chops rest for about 8 minutes.
8. Once the chops have rested, place them on a serving plate and spoon the slaw over the chops.
9. Garnish with a light dusting of the chopped fennel fronds.
 
                                                        Works Cited
 
"Beyond Pumpkin: Harvest The Health Benefits Of Winter Squash." Tufts University Health & Nutrition Letter 32.9 (2014): 6. MasterFILE Premier. Web. 5 Nov.    2016.
 
"10 Healthy Foods.” Prevention. 68.8 (2016): 70-79. Health Source - Consumer Edition. Web. 5 Nov. 2016.

0 Comments

    Author l

    Gabrielle Myers

    RSS Feed

    RSS Feed

    Archives

    September 2020
    July 2020
    May 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    August 2019
    July 2019
    June 2019
    April 2019
    February 2019
    January 2019
    November 2018
    October 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    January 2018
    December 2017
    November 2017
    September 2017
    August 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    May 2016
    April 2016
    March 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    November 2014
    October 2014
    July 2014

    Categories

    All

    RSS Feed

Proudly powered by Weebly
Photos used under Creative Commons from quinn.anya, ConstantinWied