I am not really so much of a meat eater. It’s not that I don’t like it, per say, it’s just that if you give me a choice between a butternut squash and a pound of beef, I know which one will win every time. And when you have a limited budget, life is full of these choices and ultimatums.
I am also not really so much of a singer. Tiffany always used to joke that the only time I sing on key is when someone else is singing with me. Which always made me very suspicious when she used to join in whenever I was rocking out to Third Eye Blind or Foo Fighters in our room. So really, I try not to sing within earshot of other people very often. It’s in everyone’s best interest. Trust me.
And yet there are times when I find myself making exceptions to these rules. Karaoke, for instance, is one. Which explains how I found myself singing Journey’s Don’t Stop Believing and rapping Nelly’s Ride Wit Me in front of a bar full of people on Thursday night. And all things aside, I am a little white girl from Queens. There is no reason why I should ever be allowed to rap in front of anyone.
But today, ladies and gentlemen, is your lucky day. You not only get a pork recipe (my meat of choice, aside from salmon) but also a song. Just be glad that sound doesn’t travel over the blogosphere.
It tasted like maple
Both savory and sweet
A combo of flavors
You really can’t beat
So if you like pork chops
And spaghetti squash
Please make this for dinner
It won’t be a wash
4 boneless, center cut pork chops
4 tsp herbes de provence
1/2 cup balsamic vinegar
2 tbsp maple syrup
4 tsp olive oil
1. Season the pork chops on both sides with the herbes de provence, salt, and pepper.
2. Heat a large, nonstick skillet. Add the olive oil. When hot, add the pork chops and cook for 2-3 minutes/side. Remove from heat.
3. Add the vinegar to the pan and deglaze, scraping up any pork bits that were left behind. Simmer until reduced by half, then add in the maple syrup and the pork chops. Cook until the pork chops are cooked and have absorbed some of the glaze.
Cacio e Pepe Spaghetti Squash
Serves 4, adapted from Rachael Ray
1 spaghetti squash (about 3 pounds)
1. Preheat the oven to 400 F. Cut the spaghetti squash in half and scoop out the seeds and pulpy insides. Place the squash cut side down on a baking sheet and bake for 30-40 minutes until it can be pierced easily with a fork. When it is cool enough to touch, use a fork to scrape out the spaghetti-like strands.
2. Preheat the broiler. Top the squash with a dash of olive oil, some pepper, and a lot of black pepper and parmesan cheese. The pepper and parmesan are what really makes this good, so don’t skimp!
3. Broil until cheese has slightly browned.