Pork Chop with Apple & Sage

今日の夕食は、ポークチョップ。日本のポークチョップよりかなり分厚くてボリュームたっぷりです。Jamie Oliver の Old-school pork chops with apples and sage にタマネギのソテーを加えました。ポークチョップの厚さによってオーブンに入れる時間が違うので温度計(お肉に刺して中の温度を測るもの)で測って丁度良いはずの温度だったのですが、結構硬めでした。夫のは少し厚めだったので長めに火を入れましたがそれでも夫のポークチョップの方が柔らかく仕上がっていました。



Today’s dinner was Jamie Oliver’s Old-school pork chops with apples and sage , but I added some sauteed onion and kept the apple very thick.  It’s hard to know when to take the pork out of the oven as it depends of the thickness so I used a thermometer, but it was a little over-cooked and a bit tough.  My husband’s pork chop was thicker so I kept it in the oven for 5 minutes longer but it was more tender than mine.

These days I hear you can eat pork pink.  I wonder if the pork we get here is also safe to eat pink.  I still feel strange to eat it pink so tend to cook it well-done although I’m happy to eat it pink in good restaurants.

I haven’t hung the wreath I made today on the door yet, so I used it on the table.  My husband seems to think the air-plant is a very radical and I think he’s trying to get used to it.






Leave a Reply