My New Year's day dinner.
Probably because it's pretty much the same thing I make every January 1st. :)
Gave the chops a quick cure using 1 TBS of Tender Quick per pound of meat.
I sprinkle the TQ on the chops, wrap and let them chill for an hour to two depending on how thick they are.
made a batch of jalapeno cornbread...
1 1/4 cups flour
3/4 cups yellow cornmeal
2 tsp baking powder
1 cup milk
1 egg (beaten)
you can add sugar.. up to 3/4 cup.
1/4 cup veggie oil
1/4 cup minced onions
1 cup whole kernels of corn
(grilled corn is great too)
minced jalapenos (as many as you like)
since the cornbread has onion, jalapeno and corn, I only add a bit of melted butter and chicken stock to make it moist for the stuffing...
I rinse the cure off of the chops, cut a slit into the side and stuff with the cornbread filling...
made a batch of hoppin john...
onions, peppers and garlic...
I used ham this time, chicken stock and black eyed peas...I'm not great at measuring but I added a couple pinches of basil, thyme, marjoram and one bay leaf. Salt and pepper too. Hmmm also cayenne for a little kick.
Let this simmer uncovered on the BPS drum...
then added the stuffed chops...
added rice to the hoppin john pot...
Jalapeno cornbread stuffed pork chops, hoppin' john and greens...
It really was tasty but now that I think back.. this is when I caught cold number two!!
After cooking that day I caught a second cold or maybe it just made my Christmas cold worse.
Not sure if the peas and greens will bring me good luck but it was worth a try. :)