Pork Chops With Rosemary and Capers

by Anne Maxfield on September 30, 2019

Sometimes you just crave good pork chops.

I did and this recipe from bon appetit with capers and rosemary caught my attention. Serves 2:

  • 2 1″-thick bone-in pork chops
  • Salt
  • 1½ teaspoons sugar, divided
  • 2 tablespoons olive oil, divided
  • 1 large shallot, chopped
  • 4 garlic cloves, thinly sliced
  • ¼ cup red wine vinegar
  • 3 sprigs rosemary
  • 1 tablespoon drained capers
  • 2 tablespoons unsalted butter, cut into pieces

Season pork chops with salt and sprinkle evenly with ½ teaspoon of sugar. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chops, undisturbed, until well-browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked) and reduce heat to medium.

Pour remaining 1 tablespoon olive oil into the same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.

Add vinegar and remaining 1 teaspoon sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.

Add rosemary, capers, and ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.

Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°).

Transfer pork chops to plates and spoon sauce over, serve and enjoy!

My verdict: These were really good and will go into regular rotation along with the ones with mustard and cornichons! I served them with mashed potatoes so I could take the new GIR potato masher for a test run and they were the perfect vehicle to soak up the extra sauce (BTW, the potato masher is great too but more about that later).

I was a little leery of the sugar in the recipe since I’d just trashed my grill pan because a marinade had sugar in it, but it was fine and my cast iron pan easily handled it.

Sage would probably work well in place of the rosemary, depending on what you had on hand.




Pasta With Oxtail Ragù and Horseradish Breadcrumbs

by Anne Maxfield on April 16, 2015

Accidental Locavore Pasta With Beef RaguPrepping for this pasta dish the Accidental Locavore came across three separate jars of horseradish, which ended up being the inspiration for the horseradish taste test. The motivation came from having a couple of “weird” cuts left from our beef share that we had vowed to experiment with. Adapted from bon appétit, this served 4:Accidental Locavore Seared Beef Shank

  • 3  pounds oxtails or 2 ½ pounds beef shanks
  • Salt and pepper
  • 4  tablespoons olive oil, divided use
  • 1 medium yellow onion
  • 1 medium carrot, peeled
  • 2 celery stalks
  • 2  garlic cloves, finely chopped
  • 2  cups  dry white wine
  • 2  cups  chicken broth
  • 3 teaspoons  finely chopped rosemary, divided use
  • 1 cup coarsely torn breadcrumbs
  • 2 teaspoons freshly grated horseradish (or more to taste)
  • 12  ounces strozzapreti or other short pasta

Preheat oven to 350°. Liberally season the oxtails or beef shank with salt and pepper. Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat and cook the meat until deeply browned all over, 15–18 minutes; transfer to a bowl.

While the meat is cooking, finely chop the onion, carrot and celery by hand or in a food processor.

Accidental Locavore Beef RaguIn the same pot cook the vegetables, stirring often, until soft, 5–7 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Return meat to pot and add wine, broth and 2 tablespoons of the rosemary. Meat should be just covered; top off with water if needed. Bring to a simmer, cover and transfer to oven. Braise, checking after an hour to make sure oxtails are covered at least two-thirds of the way up. The meat should be falling off the bone, about 2–2½ hours. Remove meat from liquid. When cool enough to handle, shred meat and return to sauce; discard bones. This can be made up to 4 days ahead. Cool and refrigerate if not using right away.

Accidental Locavore Breadcrumbs for ToastingWhen the meat is out of the oven: on a rimmed baking sheet, toss the breadcrumbs with remaining 2 tablespoons olive oil, squeezing it to help it absorb oil. Bake until golden brown, 5–7 minutes; let cool. Stir breadcrumbs, horseradish, and remaining 1 tsp. rosemary in a medium bowl.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups pasta cooking liquid.

Bring ragù to a simmer over medium-high heat. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper. Serve pasta topped with horseradish breadcrumbs and enjoy!


Accidental Locavore Horseradish BreadcrumbsMy verdict: This was the recipe that inspired the horseradish taste-off and it was delicious! I used a beef shank that I had from Brykill Farm, which added a lot of flavor to the dish. Don’t let the oxtails prevent you from making this. Beef shanks, short ribs–anything that would work well with long braising will be great! The next time I make this I’ll probably double up on the sauce and freeze half, since it is a lengthy cooking time. A slow cooker or sous-vide machine would probably work well here too. I’m sure there was much more than 2 teaspoons of horseradish—more like 2 tablespoons, but we love the taste of horseradish! The crunch of the breadcrumbs gave a nice contrast to the softness of the meat and would probably be great on any number of dishes (mac and cheese, roast beef, rack of lamb, Brussels sprouts, etc.). What would you use them on?







Speedy Porchetta

by Anne Maxfield on March 5, 2015

Accidental Locavore Porchetta With PotatoesNot only is this a faster way to porchetta, courtesy of bon appétit, the Accidental Locavore thinks the case could be made for it being a lower fat version, too. That doesn’t mean it’s not worth trying – remember, bacon makes everything better! Serves 2 with enough for a sandwich the next day. If you have the time, it’s nice to let the pork marinate in the fridge with the herb rub, but not necessary.

  • 4  garlic cloves finely chopped; plus 2 heads, halved crosswise
  • 1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
  • 1 tablespoon fennel seeds, coarsely chopped
  • Salt and pepper
  • 2 tablespoons olive oil, divided
  • 1 pork tenderloin (about 1 ½ pounds)
  • 4-5 slices  bacon
  • 2 medium Yukon Gold potatoes, cubed and partially cooked (optional)

Accidental Locavore PorchettaPreheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, pepper and 1 tablespoon of olive oil in a small bowl. Rub mixture all over tenderloin.

Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put.

Nestle halved heads of garlic around tenderloin and drizzle everything with remaining tablespoon of oil. Roast 40–45 minutes until an instant-read thermometer inserted into thickest part of tenderloin registers 145°. Transfer to a cutting board and let rest at least 10 minutes before slicing. Serve with potatoes and roasted garlic and enjoy!

Accidental Locavore Sliced PorchettaMy verdict: This is one of those great easy dishes that looks and tastes great! I didn’t have any rosemary when I decided to make this so I used some fresh sage and roasted the pork on a few of the sage stems. If I did it again with sage, I would probably cut the amount of chopped to a scant tablespoon as the sage is probably a stronger flavor than rosemary. I think if you tied the bacon to the tenderloin, this would probably work really well on the grill or rotisserie. I threw some partially cooked potatoes to roast with the pork and they were a good addition. Not sure about the need for the garlic, since the pork cooks pretty quickly (35 minutes with the convection roast on), the garlic heads really didn’t have enough time to get golden and soft. This is definitely something I’ll make again (and again).








A Simple Marinade Recipe for Lamb or Chicken

by Anne Maxfield on March 7, 2013

Accidental Locavore Lemon and RosemaryEscaping the cold, the Accidental Locavore is hiding out in Palm Springs, California. Besides the great weather, there is the added advantage of a backyard full of lemons, grapefruit and rosemary. I bought some lamb chops to stick on the grill and then, spying the rosemary hedge, thought a simple marinade was in order. This is pretty improvisational, so feel free to add and subtract what you want. I like to add balsamic vinegar as it seems to have a tenderizing effect on the meat.

  • Zest and juice of 1 lemon
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons Dijon mustard (for this I mixed coarse and regular)
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper

Accidental Locavore Simple MarinadeCombine all the ingredients in a small bowl and mix well. Taste and adjust the seasonings to your liking. With all marinades you want a slightly stronger taste as it will be subdued in the marinating process. Place your meat in a Ziploc bag, add the marinade and make sure the meat is coated all over with the marinade. Seal the bag and refrigerate for at least 4 hours. One hour before you’re going to cook your meat, remove the bag from the fridge and let the meat come to room temperature. Cook, serve and enjoy!