Another day, another colorful recipe. Day three and the husband is mobile today, the flu is quietly slipping away. And to keep up the momentum, I’ve created another vitamin packed ‘sock-it-to-the-flu, flavor filled meal. As the snow continues to impress and the nights grow ever shorter, cooking continues to keep me constantly entertained, thus keeping the winter blues at bay.
Today, courtesy of Fligner’s Market, I’m cooking up some boneless chops and strawberry yams. Yes….strawberries. It would seem my cupboard is bare of brown sugar, so I’m going with a natural fruit ‘sweetener’. The aroma of steaming strawberries and yams is AMAZING! Gotta make a mental note, to absolutely do this one again!
To start, I chopped up some squash, portabella mushrooms and oranges. And since chops love sauce, I’m making a sauce of: leeks, garlic, pimento, rosemary, sage and butter.
All of this was gently sautee’d and set aside. I made sure to keep the juices in the pan.
Then I prepared the chops. I poured on the marinade of my choice. Just enough to kick start the flavor array. In this case, having teriyaki left over from yesterday, that’s what I chose. I placed my chops in a broiler and added my fruit and veggies.
And while the pork and plants were cooking, I put my yams, strawberries and butter, in a sauce pan.
And with the leek sauce covering those fruity chops and steaming strawberry yams overtaking all of my senses, I sat down to another mesmerizing dinner.
The aroma is devine, the color is brilliant and the flavor is addictive. These two are keepers!