Friday, June 25, 2010

Buttermilk Broccoli and Carrot Slaw & Grilled Pork Chops with Rhubarb Honey Sauce

I cleaned out my refrigerator today and it felt good. I actually know what's in there! So I started to look for recipes that would make use of what I had. I bought bone-in pork chops yesterday that were on sale (buy one, get one free), but I had no idea how to make them. I used my trusty Google Reader to do a search for "pork chops" within my favorite cooking blogs. Sure enough, one of my blogger friends had recently grilled pork chops and the word "rhubarb" popped out at me! I was thrilled. We have so much rhubarb and to find a way to use it in something that is not baked or with lots of sugar- SCORE!

So I set to work on making the citrus mint brine that the recipe suggested. I didn't have orange pineapple juice but I did have orange juice and some pineapple tidbit cups. So I used 4 ounces orange juice and an entire pineapple cup with the juices and fruit. I figured the fruit would add a little extra something something. And lucky me that I had just frozen my fresh mint! It was only $1 for the entire bunch but I hated to waste it. I read one one of my other blogs about how to freeze herbs, and so I was trying it out. I didn't know it would only freeze for a day before I'd use it though.

So as the pork chops sat in the refrigerator, doing their thing, I made this coleslaw. I really just found a recipe for the basic idea of coleslaw. I had a head of broccoli that was beginning to wilt so it was perfect for a slaw. I really really loved this buttermilk dressing! (And wow, I actually had buttermilk in the fridge!) The little bit of cider vinegar was awesome. Who knew that coleslaw dressing is just buttermilk, mayo, apple cider vinegar, and salt and pepper?

Other refrigerator/pantry items that I used: chopped red onion, baby carrots (shredded), sliced almonds.

So I didn't really follow the recipe exactly. Smitten Kitchen didn't use carrots. She also added dried cranberries but I didn't have those.

Back to the chops- I made the rhubarb sauce ahead of time. It was easy enough but it took longer than I thought. It didn't demand constant attention, but I needed to stir it every 4-5 minutes for a total of like 20 minutes I think. I liked the sauce but I think I would take it easy on the cinnamon and allspice if there is a next time.

The porkchops cooking on my grill pan-


Jim and I liked the porkchops but we really liked the slaw. We had second helpings of it!

Click here for the stolen recipe for Broccoli Slaw.

Click here for the stolen recipe for Pork Chops with Rhubarb Honey Sauce.

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