Don’t you just love your food to pop off the plate? Color, taste, texture…they please the eye and the palate.
This is a dinner I did for my family a few weeks ago and I’m looking forward to repeating it one day soon. It incorporates a variety of savory flavors, a little acid and a surprise sweet element in the cabbage.
The pork chop was marinated in a little olive oil, rosemary, garlic and Naranja Orange (bitter orange juice available in Latin section of supermarket), S+P.
The red cabbage was shredded and sauteed in olive oil with some crumbled bacon and raisins. Chicken broth was added to the mix to complete cooking. It was finished with a splash of cider vinegar.
The white been puree was 1 can of cannellini beans, pulsed with fresh parsley, a clove of garlic, and the juice/zest of half a lemon, S+P.
Tomato halves and string beans were slow-roasted in the oven and tossed with a tasty topping made by toasting equal parts panko crumbs and pulverized almonds with a little olive oil and finished with squeeze of lemon juice.
• The BloggerAid Cookbook: Great gift item for the foodie in your life (even if it’s yourself!) All proceeds go directly to the World Food Programme. Details to follow.
• Dinner-by-the-Bite Cocktail Party
• December 1 – Cooking Red to Remember – World Aids Day
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Great meal Joan … distinct colors and flavors indeed! I love roasting green beans and I love making cabbage this way, some great sides to complement those tasty pork chops.
Stunning colours Joan! I love pork chop and cabbage!
This is gorgeous Joan and sounds absolutely fabulous. I use the Naranja Orange quite often with pork. Wonderful flavor. I’m going to try that white bean puree one of these days. Learning much, thanks for sharing!
You are so right! The visuals play a large role in my eating satisfaction! GREG
Delicious and beautiful dinner as always, Joan!
Love it – I need my food to be visually exciting!
This is an amazing meal Joan and I look forward to cooking in red as well.
That red cabbage is like lipstick before you walk out the door – just finishes it off just right.
Love that comment. Absolutely true!
Oh yeah, colorful food is the best! And I want to read more about what’s coming next on Foodalogue. I wish I could be that organized to know what I’ll be posting about tomorrow, LOL.
That is a beautiful dish,Joan! I love all the colors in that plate!
This seems to be an amazing meal! Thanks for sharing
Joan, what beautiful flavors! I’m dying to try the cabbage mix with apple cider vinegar!
Joan I like the way you give recipes! I don’t really need measurements unless it is baking. You always find that great mix of flavor and color and I find your recipes inspirational and exciting. Have a great day today and I would love to hear your twist on the sausage yam appetizer.
Happy Thanksgiving Joan. I’m catching up. The white bean puree is really intriguing. Have a wonderful day.
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