I know it sounds completely unappetizing, but I promise it isn’t. That isn’t even the actual name of the dish although it easily could be. As I’ve mentioned once in a previous entry, canned foods are vital to the average college student’s diet. Fresh and organic ingredients are, at times, unattainable luxuries and due to the high prices of such luxuries, I am often forced to compromise…But, there’s no need to fret for taste is definitely not something I compromise, ever. So, as I was saying, canned foods are the ultimate source of sustenance for the economically challenged. Regardless of its association to poverty and what not, it holds so much personal value. To me, it represents convenience, preservation and ultimately survival in whatever manner you want to take it.
Seriously, people, don’t you just hate it when you go grocery shopping and buy fresh produce only to let it rot because life got in the way? Yes, you know this has happened to you too. It is impossible to avoid the inevitable and yet while we, by nature, are made resilient and able to thrive off adversity, our poor little fridge friends are quite the opposite. As we get stronger and wiser day by day through our incessant experiences and obstacles, whatever you bought and stored in the fridge is only curdling, perishing, withering and wrinkling with time. It breaks my heart every time I neglect to utilize newly purchased produce and am then forced to say farewell..*sigh*
Luckily, that teary parting never occurs with reliable canned goods!
Something for which I am currently extremely grateful for because I couldn’t bear to have another reason to feel stressed out or teary over, thanks to finals week. Although school has been holding me hostage, quite aggressively for that matter, it allows me visiting time to the kitchen and if I’ve been particularly good, to the blog. So, as you can see, ease and speed are crucial cooking components given my present and ongoing situation.
Which leads me to the recipe. I am an avid follower of food blogs and every time I see a recipe I want to try, I immediately bookmark it on the web and in my head. I also tend to accept any culinary challenge with immense alacrity, which probably constitutes my lack of enthusiasm and energy in regards to school. This, again, leading to the academically stressful situation I have at hand. So, it’s not surprising that when I saw this recipe on one of my favorite food sites, I absolutely had to try it given the fact that I was hungry, about to leave class and had a little over two hours before I needed to be at work. So, me with the best (or rather, worst) time-management skills and overzealous attitude about food that I have, went to the store to grab the few ingredients that I did not have at home. Anyway, to cut things short and get on with the recipe, I was able to make a gourmet dish and enjoy it just in time for work.
Pork Chops in Tomato-Artichoke Sauce
Adapted from Tasty Kitchen
1-2 tbspn olive oil
4 boneless pork chops
1 whole green pepper, chopped
1 whole onion, chopped
1 can stewed tomatoes
1 can diced tomatoes
1 can quartered artichoke hearts
1 cup chicken broth
1/2 cup half and half
8 oz pasta (I used angel hair)
Season the pork chops with salt and pepper, to taste. Then, brown them in olive oil and set aside. In the same saucepan, saute the chopped pepper and onion until soft. Add both cans of tomatoes, artichoke hearts, broth and half & half. Stir over high heat and add the pork chops back to the pan. Let simmer for 40-60 min over low heat. Prepare angel hair as directed and serve the finished pork chops over angel hair pasta.
Since I made this amount for two people, we undoubtedly had leftovers. However, what I happily came to learn was that the leftovers actually tasted better than the original. So, I would highly recommend making this and if possible, saving some to eat the following day since it enables the pork chops to further soak in the flavors of the sauce.
Redundant, but this meal was the gourmet ideal for a hostage on the run!