Mondays are usually busy with all kinds of errands, but I managed to read a few more chapters of The Life-Changing Magic of Tidying up. I learned today that I’m never supposed to ball up my socks. It cracked me up when the author asked “This should be a time for them to rest. Do you really think they can get any rest like that?” My socks are supposed to be on holiday in my drawer. Being balled up means that they are in a state of tension. I wondered where she was gong with this until she showed me how to fold it and store it “the right way.” It actually made sense. I can’t wait to un-ball all my socks tomorrow and create a sock resort for them. I will show you a photo of my relaxed socks if it all goes well.
I’ve never been good at the lotus position meditation, but I can imagine the methodical smoothing out and folding of the socks to be a meditative process as cooking oftentimes is for me.
Hoisin Orange Pork Chops with Vegetables
For the Marinade:
1/4 cup hoisin sauce
1/4 cup fresh squeezed orange juice
2 tbsp reduced sodium soy sauce
2 tbsp Asian cooking wine
2 (6 oz total) 2-inch thick broccoli stems, spiralized
(2) 5 to 6 ounce boneless pork chop, 1” thick
2 cups broccoli florets
1 teaspoon 100% pure sesame oil
1/4 red onion, julienned
1 carrot, spiralized
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
Combine the hoisin, orange juice soy sauce and wine with a whisk and reserve. Add pork chops to marinade and refrigerate for 2 hours.
While chops are marinating, bring a large pot of water to a boil. Place the broccoli in a wire basket and cook for about 3 minutes at a slow boil to blanch. Remove from pot and place in ice water to stop the cooking process. Let sit in ice bath for a couple minutes until chilled.
Remove chops from refrigerator and allow to come to room temperature for about 5 minutes before cooking. Remove from marinade, reserving the marinade for later.
Heat a medium nonstick sauté pan on high heat, spray with oil when hot then place the steaks and cook 3 minutes on each side. Lower the stove to medium and cook another 2 to 3 minutes on each side or until the thermometer inserted to the center reads 140. Transfer to a cutting board and let it sit for 5 minutes.
Add the reserved marinade to the skillet, reduce heat to medium-low, bring to a boil and simmer 2 to 3 minutes.
Place the sesame oil in a large nonstick skillet, add the onions, garlic and ginger and cook on high 1 to 2 minutes. Add the broccoli and carrot noodles, season with salt and cook 3 minutes. Add the blanched broccoli and cook until hot.
Divide the vegetables unto 2 separate plates. Place the chops on a cutting board and cut into thin strips. Lay chops on top of the vegetables, top with sauce and serve.
Recipe adapted from: skinnytaste.com