Even though we’re using some of the same ingredients for three full meals, I don’t ever feel like I’m getting bored with what I’m eating.
Case in point is the lovely grilled pork chop with grilled asparagus over wild rice with a fig, port, and balsamic reduction I ate for dinner last night.
By simply reducing the balsamic fig jam in some port wine, I was able to further d-lish-ify something already in my fridge.
And yeah, I just made up a word. So, whatever. Continue reading Week 2, Meal 3: Grilled pork chop with grilled asparagus over wild rice with a fig, port and balsamic reduction
It was all about chicken and apple last week, so Chef Brian decided to switch it up. We’ve got a new protein (pork!) and new fruits to experiment with too (figs and pears).
Plus, you can’t go wrong when you’re cooking with wine:
Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce
Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam, bacon and arugula
Meal 3: Grilled pork chop with grilled asparagus over wild rice with almonds and fig, port and balsamic reduction
Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.
The shopping list is after the jump. Continue reading Week 2: Pork, figs and wine