Thursday

THIRTY : CRUSTED PUMPKIN WEDGES W/ SOUR CREAM

PLENTY
JANUARY 17 2013

THIRTY : CRUSTED PUMPKIN WEDGES W/ SOUR CREAM

What does one do with leftover chicken liver paté? Make paté-stuffed pork chops, of course. I am a frickin' genius! I shall serve them with crusted pumpkin wedges, a nice green salad and a robust Pinot Noir for a very, very fine dinner, indeed.




While my handsome assistant packs as much paté as possible into the thick-cut chops, I tackle the pumpkin. It's just a little baby sugar pumpkin so it doesn't put up much of a fight. Each slice is crusted with an herbacous mix of breadcrumbs, Parmesan, garlic, parsley, thyme and lemon zest then baked for 30 minutes until browned and tender.





While they're baking I sear the pork chops on each side then slide them into the hot oven to cook through. Maye I can distract my hunger pangs from the amazing smells filling the house but chopping salad toppings and shaking up a quick dressing. It almost works... Okay! The pork chops are out of the oven and resting, so I make a simple pan sauce with lots of marsala wine and we're ready to eat!





Well, the pumpkin is just fine. Delicate and savory with a lovely tang from the dill-sour cream mixture. But the pork chops totally steal the spotlight. So much so that I barely remember the pumpkin at all. You must make paté stuffed pork chops. Think bahn mi + French bistro + down-home rustic cooking. SO FRICKIN' GOOD!!!


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