Or, in my case, a salad. I actually have no idea what that quote is from, except that aforementioned best friend Zach has said it a few times….
Today’s meal ended up being quite good. Here is what I had to work with:
You are looking at (from left): 2 potatoes that are growing sprouts, half eaten jar of mustard that’s been opened since September, my “manager’s special” lettuce that’s getting more than slightly wilted, a little baggy of chopped onions, a clove of garlic whose brothers and sisters went moldy (I bought that bulb 2 weeks ago 😦 ), 1/4 jar of balsamic vinegar I inherited from my old roommate (shout out Jayne!), and one of the remaining pork chops that I’m pretty sure I bought in August. Peeking out in the back is my sour dough bread, which we’ll talk about later 🙂
The meal ended up being a mustard fried pork chop on top of fried potatoes, on top of a salad.
Here’s what I did:
-with the skin on, I thinly sliced the potatoes into “chips.” I placed these in boiling water and boiled them until they got soft, ~7 minutes.
-in a large pan, I began sautee’ing chopped onions (small chop) in a generous amount of olive oil. Once the onions were translucent, I added the drained potatoes.
-I let the potatoes sit in the oil, instead of sauteeing them. This will help them get crispy. If you’re unsure how much olive oil to add, I would suggest starting with 2 tablespoons and adding as you see fit. After a couple minutes, flip the potatoes over. Continue until they are at the desired crispness. At some point in the process, add salt. For me, fried potatoes can never have too much salt, but for most people probably ~1/4 – 1/3 teaspoon is fine.
-When they were done, I added them on top of a generous pile of lettuce and drizzled the lettuce with balsamic vinegar.
Mustard Fried Pork Chop
-Begin sauteeing a generous amount of garlic and onions in olive oil.
-Once translucent, add a dry pork chop (take a paper towel and pat the pork chop dry – this will aid in getting a browned skin.)
-salt/pepper the pork chop and add a generous coating of mustard (I would most definitely recommend a brown mustard, as opposed to a yellow).
-allow the pork chop to fry on the pan for 3-4 minutes, then flip. Season this side with salt/pepper, but no need to add mustard.
-cover with a lid and let cook until you are not in danger of developing trichinosis.
-add to the top of your salad, mustard side up, and drizzle onions/pan drippings on top.
This was delicious and I would most definitely make it again. I’m really excited because I have plenty left over for lunch tomorrow.
Total Cost: $2.55
salad: $0.60 (used a 1/3, paid $1.79)
potatoes: $0.60 (have been assuming that 1 potato = $0.30, used 2)
onion: $0.25 (used ~1/2 a large onion)
pork (not organic): $1.00 (bought this pork at $2.00/lb, was a half pound chop)
mustard: $0.10 (bought SUPER cheap at a truck load sale..$1.99, I think, used ~1 tablespoon)
balsamic vinegar: free! (thanks Jayne!)
The total cost is actually less because I have leftovers for lunch tomorrow!!!!