Elixir for the Traveller

There was a pot of hot and flavorful bone soup waiting for me when I arrived in Shanghai last night for work and to see my parents. They sat across from me at the dining table looking very pleased that the elixir had the expected effect on their daughter. It was an instant energy reviver and mood booster.  There is always bone soup waiting for me whenever I visit my parents because they know it’s my favorite and they also know that I don’t cook it at home.  The girls, especially Angela, hate the smell.
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Before I left for Shanghai, I cooked Peter lunch to quell the separation anxiety.  I used the oranges that we picked from my in-laws’ garden to make this Orange Mustard Pork Chop.  I always brine the pork before cooking to ensure that the pork stays juicy.  
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Basic Pork Brine Ingredients:
1/4 cup salt
1/4 cup sugar
4 cup water
A dash of pepper, rosemary, thyme and sage.
Brining direction:
Melt the salt and sugar in warm water, add all spices and leave the brine in the fridge until it is completely cold.  Pour the brine in a large ziplock bag and add the pork chops in.  Seal the bag and leave in the fridge for 4 to 8 hours.  
If you decide to leave the pork in the brine overnight, be sure to soak it in fresh water for about 30 minutes before using.  If you cook the brined pork on the same day, just rinse the pork and pat dry before cooking.
Orange Mustard Pork Chop Ingredients:
1/4 cup fresh orange juice 
1 tablespoons orange marmalade
1/2 tablespoon whole-grain mustard 
1 tablespoon canola oil
2 pork loin chops (1 inch thick) 
1/8 teaspoon freshly ground black pepper
2 rosemary sprigs
1/2 medium red onion, cut into 1/2-inch wedges
1 tablespoons fresh lime juice 
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Preparation:
1. Preheat oven to 425°.
2. Combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.
3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 5 minutes or until browned. Turn pork; add rosemary and onion to pan. Pour juice mixture over pork; bake at 425° for 10 minutes or until a thermometer registers 150°. Place onion and rosemary on a platter. Return pan to medium-high heat; add lime juice. Cook 4 minutes or until liquid is syrupy. Add pork to platter; drizzle with sauce.
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Speaking of oranges, I remembered an image that Angela forwarded to me the other day — how an orange cemented the love of this young couple. I suppose that one of the troubles with a life of abundance is that beautiful things are available without much effort and so the things don’t seem to have the same value.  Nothing in the world was ever so precious as that one orange for this couple in Jerusalem.
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