Spacelaredo

The other night I came home and created Angry Pork Stew. I’d had a hot, frustrating and frenzied day. As if in a trance, I walked through the grocery store. I was a woman with a mission. I wanted tangy and sweet, full-bodied flavor that refused to apologize. I chose my main ingredients (pork chops, an orange, radicchio and an Argentinian Malbec) and charged toward the kitchen.

What resulted was cathartic, very flavorful and kept well for many days, though it would have been better if I hadn’t over-cooked the pork. I suggest making it when you’re hungry and need to feel empowered!

Angry Pork Stew

Ingredients:
Pork chops (I used 3 boneless)
Salt and pepper
2-4 tbls. Olive oil
3 shallots
2 cloves of garlic
One orange
2 tbls. (?) sherry vinegar
2 tbls.. (?) red wine
1/3 cup chopped prunes
½ head of radicchio

Serves 2

1. Salt and pepper pork chops then brown in olive oil quickly. Set aside in a bowl with the prunes.
2. Pour off half the remaining olive oil and replace with fresh olive oil.
3. Add shallots and cloves of chopped garlic. Cook until translucent.
4. Squeeze in juice of the orange and scrape out some of the pulp, mix, and cook until everything seems to be talking to each other.
5. Pour in sherry vinegar. Again, cook until everything is just mixed and mingling.
6. Pour in wine, and reduce until alcohol seems to have cooked off.
7. Reduce to a very low simmer. Add pork chops, prunes, and radicchio. Integrate, then cover and cook until done (8-15 minutes).
8. ** If you over cook the pork chops, as I did, the meat regains a good deal of moisture if you cut of the chops into chunks, exposing the meat to more of the sauce.

I’ll add updates and more precise measurements next time I make this.