I remember my mother had a tiny, 2 oz jar of chopped pimentos in the fridge that she would dole out carefully as a garnish for deviled eggs or potato salad. She usually kept it so long she had to throw the last few out.
She also had a 1 oz bottle of Pompeian olive oil in the cabinet that she used to polish Easter eggs with…. And I think she used it, warmed, to treat my older brother’s earaches…. But that’s a hazy memory from when I was 3 or 4 years old. She cooked with butter. The olive oil was in the cabinet for years. In her defense, at the time and where we lived it was not common and very expensive.I buy it in 5 litre cans.
I get whole pimientos in 15 oz jars, usually from Spain. Pimientos are a heart-shaped pepper, smaller than the bell peppers that are commonly sold fresh. Usually, they are red, but sometimes I can get a jar that has half red peppers and half yellow.
I used the red pimientos in the Mushroom Strudel and put the yellow ones in this dish. Substitute 1 roasted yellow bell pepper – or use a chopped fresh pepper of any color.
Slow-Cooker Pork Chops with Yellow Pimientos
Total time: 6 hours
- 2 – 4 pork chops, depending on size, 12oz total, 360gr, (more if bone-in)
- 2 tsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 rib celery, sliced
- 2 roasted yellow peppers, chopped
- 1 cup (8oz, 240gr) chopped tomatoes
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp ground ginger
- 1 tsp oregano
- 2 bay (laurel) leaves
- 1/2 cup (4oz, 120ml) beef stock
- 1/2 cup (4oz, 120ml) red wine
- 1 tbs cornstarch (maizena) dissolved in 2 tbs water
- Heat oil in medium skillet over medium heat.
- Add pork chops and brown well on both sides, about 8 minutes, total.
- Put onion, garlic, and celery in the slow cooker, stir to combine.
- Add pork chops.
- Top with chopped pimiento, bay leaves and tomatoes, with juices
- Combine wine, stock, herbs and spices.Pour over the top, cover and cook, low, for 6 hours.
- For a thicker sauce: 15 minutes before serving turn cooker to high
- Stir in cornstarch mixture and cook, uncovered, 10 – 15 minutes..
- Remove bay leaves and serve.
Spring is here…..
Are you going to have a vegetable garden this year?
I’ve had vegetable and herb gardens for most of my life. Even as a child I had a little patch where I grew radishes and lettuce.
My first gardens had everything in neat rows, spaced properly apart.
There is an old saying – You can work hard or you can work smart.(Bad grammar in those ‘old sayings’….)
I’ve gotten smarter.
Here are some tips on getting the most out of your garden with the least amount of space and work.
Biggest tip – plant compactly. It saves work in the preparation, in the on-going maintenance and in the watering.
I put big, leafy things like summer and winter squashes with the beans and corn. They don’t mind a bit of dappled shade and they keep the weeds down and the ground moist for their taller neighbors. I put the tall skinny dill in with the cucumbers for the same reason. This system give the tall plants the air space they need and the low plants the ground space they need. You just have to learn to walk carefully by the end of summer, but it’s worth it.
I plant the lettuces and radishes anywhere they fit as they will be long gone before they have a chance to get in the way.
This method of gardening gets a lot of vegetables in a much smaller space than a typical garden, which means less to maintain. I’ll give some planting examples in the next post.