Spiced Pork Chops with Red Cabbage and Raisins

This recipe is from the November 2009 Real Simple.

Ingredients:
-3 T olive oil
-4 bone-in pork rib chops, about 1-inch thick (2 lbs total)
-1 tsp ground cumin
-Kosher salt and black pepper
-1 onion, sliced
-1/2 small head red cabbage, thinly sliced (~6 cups)
-1/2 c golden raisins
-1/4 c red wine vinegar
-1/4 c chopped fresh dill

-Heat 1 T of the olive oil in a large skillet over medium hear. Season the pork with the cumin, 1/2 tsp salt, and 1/4 tsp pepper and cook until browned and cooked through, 6-8 minutes per side.
-Meanwhile, heat the remaining 2 T of oil in a 2nd large skilled over menium-high heat. Cook the onion, stirring occasioinally, until softened, 3-4 minutes.
-Add the cabbage, raisins, vinegar, 1/4 c water, 3/4 tsp salt, and 1/4 tsp black pepper. Cook, covered, tossing occasionally, until just tender, 6-8 minutes; stir in the dill. Serve with the pork.


Okay, I didn't use bone-in chops. I probably should have, but I ended up loving them anyway, so who really cares?
I did not, however, love the cabbage accompaniment. Maybe with a bit of sugar thrown in for good measure to cut through that red wine vinegar, but WOW that stuff is strong. The cabbage was actually more enjoyable after a day or two, but I don't think I'll make it again. I will make the pork chops again, though.

Surprise! InStyle magazine's heavenly orzo dish

I bought the March InStyle at the beginning of the month and found the most delectable recipe on the last page of the magazine.
Who knew they had recipes in InStyle? Not me.
Regardless, I'm glad I saw it, because this dish is truly the "Truffle Heaven" they dubbed it.

Created by Chef Amanda Freitag, officially called Truffled Orzo with Asparagus.

-1 bunch standard-size asparagus (or use broccoli)
-1/5 cups orzo
-2 T extra virgin olive oil
-3 cloves garlic, peeled and sliced
-1/2 cup heavy cream
-1 T unsalted butter
-2 T grated Parmesan cheese
-1 T grated pecorino Romano
-2 T black truffle butter*
-salt to taste
-1 t cracked black pepper

*If truffle butter is unavailable, you can make your own by combining 2 T softened butter with 1/2 t of black truffle oil.

1. In a 5-quart pot, bring salted water to a boil.
2. Place washed asparagus in boiling water for 1 minute; remove with tongs and set aside. Keep water boiling.
3. Cook orzo in same pot for 7-9 minutes; drain in colander; set aside.
4. Trim the tough stem ends off asparagus and discard. Cut remaining asparagus into 1/4 inch thich slices and reserve.
5. In a medium pan, heat oil, then sauté garlic until golden brown.
6. Add asparagus to pan; add cooked orzo.
7. Continue cooking orzo over low heat and add heavy cream and [plain] butter, stirring constantly.
8. Add cheeses and stir until they melt and combine.
9. Stir in truffle butter, salt, and pepper. Serve in a bowl family-style. Top with more parmesan if desired.


The flavor of this dish is so amazing. I felt like it was subtle, but complex and fresh. So good.
I used white truffle oil because I couldn't find black truffle oil. Maybe you'll have better luck with the truffle butter. :)