Frankie seems to approve of my plans today — he’s settled right into my Whole Foods bag and made himself at home.
Dinner was a new crock-pot recipe: Pork & peas. I used bone-in pork loin chops, a cut I prefer to slow cook or roast because it can dry out quickly when prepared another way. Slow cooking keeps the meat tender and juicy instead of turning it into a tough, flavorless chew.
To build flavor, I placed frozen peas, green beans, and sliced onions in the bottom of the crock-pot. I briefly browned the chops in a little oil before adding them to the vegetables. After several hours, the pork was fork-tender and the peas and beans absorbed a rich, savory flavor from the meat and juices.
One of my favorite perks of using the crock-pot is the easy cleanup. The slow cooker did the heavy lifting for both the cooking and the cleanup, leaving the rest of my kitchen much neater than usual.
Before — pardon the wine bottles. I cook with wine often, and I keep bottles handy for both drinking and cooking. If it’s not pleasant to drink, I don’t use it in food. Admit it: sometimes I do pour a small glass while prepping dinner.
After — the kitchen looked refreshed and tidy. I always enjoy the feeling of a clean space; it inspires me to cook more. Tonight it’s late, though, so I’m calling it a night and heading to bed.
