- 1.5 lbs boneless pork chops, pork cutlet or Boston butt steaks
- 1 loaf of French/Italian or Ciabatta bread
- 2 cups all-purpose flour
- 2 Tbsp. favorite seasoning (divided)
- 2 cups buttermilk
- canola oil
- salt and pepper
- olive oil or butter
1. Lightly salt and pepper meat. If using Boston butt steaks, trim.
2. Place flour and buttermilk in 2 separate bowls and season each with 1 Tbsp. of your favorite seasoning.
3. Place meat in buttermilk (overnight if you wish), and then dredge generously thru flour and set aside on lightly floured plate or pan, allowing flour to soak up buttermilk (Approx. 5-7 min). And this, my friends, is how we avoid The White Frying Cloud Of Death.
4. Fill a medium frying, sauté or cast iron pan about 1/3-1/2 with canola oil. When oil starts to shimmer like the eyes of your true love, its ready...or you can toss a bit of flour and see if it foams, as well.
5. Depending on thickness, meat should cook in about 3-5 min per side. Remember not to crowd you pan and when you pull the meat out—it'll keep cooking for a few more minutes! (Carryover Cooking)
6. You should have newspaper on a plate ready, if not, you’re forgiven. You can also use paper towels or a cooling rack. (Btw, cooling racks are one of those things that you didn't know you needed till you get it. No more soggy fish, chicken, or baked goods!)
Pull meat out of pan and place on your choice of cooling apparatus. Season one final time while hot, to taste.
- 1/2 cup sugar
- 1.5 lbs apples (all different kinds), peeled, cored, cut into chunks
- 1 Tbsp. fresh lemon juice
- 1/2 cup fresh jalapeño, seeded and chopped
1. Bring sugar and 1 1/2 Tbsp. water to a boil in a large pot over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes.
2. Add apples and stir to coat. Some of the caramel will seize, but that’s okay because it’s just going to melt down again. Reduce heat to medium and stir occasionally to help the apples cook evenly and dissolve any pieces of caramel.
Continue to cook until apples are translucent and softened. Halfway through add Jalapeños. Some apples will hold their shape, but should still be softened. Continue to cook until most of the liquid has evaporated, 20–25 minutes total.
3. Add lemon juice, and stir to combine.
Store apple jam in a glass jar or container in the fridge for up to one month.
Okay, heres where it gets fun. You've been beautiful and brilliant your whole life, and now its time to shine! What matters is that you get a nice balance of Gorgonzola cheese to apple and pork. Lightly butter or oil one side of bread and toast, or sear in a pan. From here you can spread the cheese on the bread or fold it into the jam, however you like. Top it with pork, or top the pork with the mix and eat open faced or in slider form! The world is yours! Eat it how ya’ like it!!!