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August 2018
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Pork Chop with Broccoli & Cauliflower & Caraway

1/2 – 2 Pounds Boneless Pork Chops

1 Pound each Broccoli & Cauliflower, cut into bite size pieces

3 Tablespoons Fresh Marjoram

1 Large Onion, cut in 1/2 and sliced thin

2 or 3 cloves Garlic, fine chopped

Olive Oil

3 or more Tablespoons Caraway Seeds

1/4 Teaspoon Cayenne

1/2 Teaspoon Smoky Paprika

1/2 to 1 Cup White Wine, I used a nice California Pinot Grigio

Salt & Pepper to taste

Saute the Onion and Garlic in 2 or 3 glugs Olive Oil until translucent, Set aside.

Translucent Onion & Garlic

 

Add another glug of Olive Oil to your Saute Pan and add 3 or more Tablespoons Caraway Seed. I tend to use lots of Caraway Seeds. Stir these as the ‘pop’ in the Olive Oil, set aside.

Season your Pork as desired with Salt & Pepper, Cayenne & Smoky Paprika.

Add a glug more of Olive Oil and Brown the Pork in your Saute Pan. Place Pork in a 9 x 13 Pan.

Sprinkle evenly on top of the Pork your Onions, Garlic, Caraway Seed & Marjoram, pinching Marjoram as you add it.

Fresh Marjoram

Ready for the Broccoli & Cauliflower!

Now cover this with about 1 1/2 to 2 Pounds Broccoli & Cauliflower, Grind Pepper over the Veggies and add about 1/2 to 1 cup White Wine. I used a nice California Pinot Grigio.

Cover with Foil and Place in 350 preheated oven for 45 minutes or more.

After removing the Pork I mixed the Veggies around in the juices! YUM!

Dinner!

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