B is for Cookie

I had another meat accident recently. It started innocently enough, it always does. I pointed to some pieces of pork in the grocery store and gestured the number two to the butcher. Simple enough, right? Of course not. He assumed I meant two stacks of pork, for a total of about 15 slices, otherwise known as 13 too many. Stellar. So now my freezer is full of pork slices that are unfortunately not quite pork chops or sam gyup sal or anything I recognize other than fatty. Fatty they are indeed.

I tried to mask this small fact with an apple, onion and thyme topping, but it was only a marginal success. I'd suggest trying this with a proper piece of pork, like a chop or even as a side with a roast.

Unfortunate Pieces of Pork with Apple, Onion and Thyme

- proper pieces of pork
- half an onion, roughly chopped
- about the same amount of apple
- few sprigs of thyme
- splash or two of chicken stock
- salt and pepper

Fry the pork in a pan with a little bit of oil. The length of time necessary will depend on the thickness of your meat (ooh, isn't that the truth?) Mine took about 15 seconds on each side.

Remove from the pan and drain the excess fat if necessary. Throw in the onion and cook until translucent. Add the apple and thyme and cook until they soften a bit. Add the chicken stock and scrape the bottom of the pan to get all those favour bits from the bottom. Add the meat back to the pan and when the stock reduces a bit you're done and done.

I ate this with some coleslaw as part of my 12 step plan to become better friends with cabbage. We're currently at'tolerate' and working towards 'frenemies.'