During my first scan of recipes on Big Green Egg (yes, I was too lazy to get the printed cookbook from the shelf -- it's been a long week), I noticed something involving sriracha. I did not think we had any, and was beginning to consider recipes that would involve a run to Stop & Shop.
I did eventually check the fridge, however, and found that we had almost everything on the list for Sriracha Pork Chops. We had no bouillon or broth, so I used extra lime juice and sriracha. We had parsley (for scallops I prepared last week), which I substituted for the called-for cilantro. Last week I could not find fresh ginger at said Stop & Shop (I know, right?), so we have a little tub of partly-dried ginger. It seems to be working well, though I'll get the real stuff next time I see it.
|In progress; in the foreground are small potatoes that had been roasting with olive oil, Old Bay, and a little water to prevent scorching (based on prior experience). I left them uncovered for the last 10 minutes or so.|
ALSO NOTE: I do not play ziplock bags (called reclosable bags in the recipe for copyright reasons) for marinade. I just used a plate. I wrote this line prior to cooking, and now I am rethinking it. I do not like to waste plastic bags, but a tight bowl would have been a better option than a plate. I do not think the marinade did as much tenderizing as it could have.
Completing the no-going-out-required program: brunch was berry waffles, which I can almost always make with ingredients on hand, and Pam noticed we have small potatoes that I can roast with some Old Bay once I heat up the Egg for the porkchops.
Plus, it is a cliché, but last weekend I visited Bolton Orchard and made some ... wait for it ... apple sauce! Pam had recently found an old-school apple corer at a yard sale.
|Pork Chops & Apple Sauce! (Plus potatoes and Malbec)|