The One That’s a Recipe

I’d been threatening this for a while and am finally following through. My husband is a fantastic cook. Without a true background in the kitchen, he’s evolved from someone who could barely boil water to someone who will surprise me with innovation I could never muster! And until I can figure out how to give him his own cooking show (he needs to not spill so much first), here is our first installment with the Man Behind the Meal.

Me: When did you first learn you loved to cook?

J: I really got into it when I had my own kitchen.

Me: Even though I had to make you pasta on our second date?

J: I didn’t say I was good. But yes, I have always enjoyed the process. I love that cooking forces people to hang out and talk with each other instead of being entertained individually. I like that it makes people interact and brings people together.

Me: And I love you. Now, let’s talk about last night’s dish…

Ingredients:
- 4 individual pork chops or 2 butterflied, large chops
- 1-2 strips of bacon per chop
- 1 sweet or Vidalia onion
- 2 cloves of garlic
- olive oil
- balsamic vinegar
- butter (or substitue - we use Smart Balance)
- salt, pepper, thyme

Directions:
1. Preheat oven to 375.

2. Trim fat from pork chops.

3. Slice onions and being to caramelize on the stove top. (J uses a couple tablespoons of Smart Balance, some olive oil, some chopped garlic and balsamic vinegar to taste.)

4. Wrap the edge of the chops in bacon. (You can fasten in place with tooth picks or skewers if desired.)

5. Sprinkle with sea salt and pepper and brown in the pan with the onions 2-3 minutes on each side.

6. Remove chops from pan, add to baking sheet with a few more onions, the remaining garlic, olive oil, balsamic and thyme.

7. Bake for 12-15 minutes and top with the onion mixture.

He served with rice and broccoli. I added some wine for good measure.