Okay, I know that’s not the way it goes, but doesn’t it just bring you back?
Back to a simpler time?
Back when a delicate sneeze would keep you home from school? Back when we were told a thousand times not to play ball in the house. Back when we learned valuable lessons about what real beauty is, even after a football body slammed our nose, like 10 takes. I MEAN TIMES. Back when we struggled with adolescent rivalry and snottily chanted our sister’s name three times in a row?
You have no idea what I’m talking about, do you?
You guys, THE BRADY BUNCH.
I watched that show like a drooling freako in grade school. (Uh, did you see how hot Greg was?) Never missed a moment. Never skipped a beat. I was so in love with the zany family that I even had my mom record it for me on VHS tapes during my first year of college so that when I came home I could watch it. NO LIE.
She recorded Mr. Rogers Neighborhood for me, too.
Yeah, you know what? I’m going to stop revealing too much about my weird choices in life before I start losing readers.
*bonus* Who here knows how the real phrase goes?!
Pork Chops and Cherry Sauce:
What it took for 4:
* 4 boneless pork chops
* 10 oz baby spinach
* 3 Tbs. extra-virgin olive oil, divided
* 2 cups cherries, pitted
* 1/4 cup red wine
* 1/4 cup water
* 2 tsp fresh thyme leaves
* 1 tsp dry mustard
* 2 Tbs. red wine vinegar
* 3 Tbs. honey
* 2 tsp coarse salt
* 2 tsp freshly ground pepper
In a small sauce pan, toss the cherries, wine, water, vinegar, mustard, thyme, honey and a pinch of salt. Bring to a simmer and cook 15 minutes, breaking up the cherries with a wooden spoon.
Heat 2 Tbs. of the oil in a medium skillet over medium-high. Add the spinach and cook until wilted, 2 minutes. Sprinkle with a little salt and pepper. Remove from skillet and cover to keep warm.
Season both sides of the chops with salt and pepper. Add the remaining oil and add the pork chops. Sear for 5 minutes on 1 side, flip and sear 4 to 5 more minutes.
Serve chops with spinach and drizzle with cherry sauce!
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