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Pork Chop Sandwiches

Years ago when Sarah and I were dating I was invited to her Dad’s house for Christmas dinner. He and his 3rd or 4th wife (I forget) cooked a pork loin on their rotisserie way too long and that fucking thing was like eating sawdust. Luckily there was some applesauce on the table so I dipped a cut of my pork loin in there before every bite. I looked around and it seemed to catch on because nobody was saying shit except asking people to “pass the applesauce”.

So here I took the classic pork and apples to another level by making a sandwich using pan-seared, thin cut pork chops seasoned with salt, black pepper and minced rosemary- the buns consisted of assorted apple pastries.

1) Pork Chop and Caramel Empanada from Taco Bell
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* First impression: Hello caramel.
* Taste: Lots of caramel upfront, then apple and the pork took the backseat on this one.
* Texture: It was a bit too crumbly for me.

2) Pork Chop and Baked Apple Pie from McDonald’s

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* First impression: Now this is a good pie.
* Taste: These pies are seasoned so well that it was hard for the pork to make a presence. The balance was def not on the pork chops side though.
* Texture: Much better than the empanada. When I was deciding which pastries to use for this experiment I had in my mind that McDonald’s still fried these hoes up so I was a little disappointed to learn that they are now baked. When at the drive thru I saw double quarter pounders and double filet-o-fish sandwiches on the menu so it’s obvious they are lightening up the menu a bit. More

• Good Eats

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Winter Pork Tenderloin

There’s something really comforting about hearty foods in the Winter. Last time I was at the farmer’s market I came across a really good deal on a whole pork loin from a regional farm. I decided to go all out and marinate the loin in Anchor Steam Christmas Ale that I had left over and some Sweet Baby Ray’s BBQ sauce. I divided the loin in two and placed everything in a zip lock bag and put it in the fridge for 24 hours.

The farmer’s market I go to in Dupont Circle has a slew of great artisan cheese makers from regional farms in the PA, MD, and VA area. I found a vendor that had huge blocks of sharp cheddar cheese at about half the cost of what you would find in the supermarket. My grandfather used to make homemade macaroni and cheese, the recipe called for 1lb of shells to 2lbs of cheese, a stick of butter, butter milk and some sour cream. My grandfather died of a heart attack at 58. Not really looking to head down that path, I decided to go 1/1 on the mac and cheese. I bought a 1/2 pound of sharp cheddar and a 1/2 pound of Colby. Not so many people use Colby, which is a milder and softer yellow cheese – which adds to the creaminess of the recipe.

Game time.

I live in the city on the top floor of an apartment building. I don’t own a grill and if I did, I probably wouldn’t be using it in the Winter. I’ve found the next best way to cook meat without a grill is to pan sear it prior to putting it in the oven or broiler. This really locks in the flavors and thickens up the beer/bbq mixture.

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A lot of people think you need to cook the shit out of pork and that you can’t do it on the medium side – that’s just wrong. The last thing you want to end up with a dry piece of meat that pulls apart like leftover turkey. Pork needs to be cooked to 145 degrees and will do so quickly in an oven preheated to 325. I give it about 15 minutes per pound.

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It’s really convenient that the mac & cheese once assembled cooks at 325 until everything is melted and a little crisp on top.

Peep the end product. I’ve never had a piece of pork so moist and tender.
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