Tuesday, February 8, 2011
He Saved Every Card and Sage Crusted Boneless Pork Chops
My local library is conducting a book donation drive.
Both TBHITW and I were avid readers. The difference? TBHITW was also a pack rat. In his early twenties he worked off shore on an oil rig. They would work 12 hours on, 12 hours off with 3 weeks on the rig and 1 week off. Plenty of down time and plenty of time to read.
TBHITW spent those six years working off shore reading every classic ever written and he saved each and every one of them. Dickens, Hemmingway, Twain, Steinbeck, Vonnegut, Rand, you name the book and I guarantee it was shoved into an immense bookcase in the master bedroom.
I spent the better part of this afternoon disposing of dusty, decaying paperbacks and sorting through the hard bound copies that I will donate to the library. There are a few books I will never part with as they speak to who TBHITW was.
Since I was on a roll I decided to clean out his nightstand. There, shoved among Geologic periodicals, old National Geographic magazines and an assortment of other paperbacks I found every anniversary and birthday card I ever gave him.
I sat with my legs crossed on the bedroom floor and read each and every one of them. Instead of tears today I smiled with the memory of a life filled with love.
This is one of TBHITW's favorite dishes, I hope it becomes one of yours.
Sage Crusted Boneless Pork Chops: serves 2
Two boneless pork chops, about 1 inch thick
2 tablespoons all purpose flour
1 egg, beaten
1 cup fresh bread crumbs
2 teaspoons dried sage
1 tablespoons fresh sage
salt and pepper
Olive Oil (about 2 tablespoons)
Preheat oven to 350 degrees.
Dry the pork chops with a paper towel and toss with the flour seasoned with salt and pepper.
Season the bread crumbs with the dried sage.
Dredge the chops in the egg and then press the fresh bread crumbs into the chops, coating all sides.
Set aside to "dry" for 10 minutes.
Heat the oil in a skillet and add the fresh sage leaves, move the leaves off to the side and add the pork chops. Saute until golden brown on both sides - about 3 to 4 minutes per side.
Place on rack set on a rimmed cookie sheet and finish cooking in the oven for about 10 to 15 minutes.
Serve with simple buttered bow-tie noodles and a small mixed green salad.
What do you save for years and years?