So yuh boy lull off on the bed the other day, flicking through channels trying to find a single English movie amidst the six million Spanish channels and was forced to watch, “How To Lose a Guy in Ten Days”. Kate Hudson is a young upwardly mobile vixen with a great job, dresses like an independent, sexy goddess and it made me think of the average SCORCH woman.
Sure Trini women have proven to everyone that they don’t need any man to take care of them. They know they’re hot, they have the ‘single forever’ attitude, until they fall in love, they have ah bess job, they could buy their own fete tickets, they renting comfortably in Woodbrook, and they driving ah sleek but pimped out Suzuki Swift. I tell you, the average career woman have it down cork now.
We applaud all the hard working, independent, focused and career-driven women here in Trinidad & Tobago. Not only are we blessed to witness the first female Prime Minister of TnT, but it says a lot for the growth and evolution of what women are capable of today. So to all the career women who have families and work hard daily, I devised a simple and tasty, fast fixing dish that you can prepare for yourself when you’re on the go and rushing, or even for when you have company over. Hope you try and enjoy it!
/ ! / Seductive / Salacious / Satiate / Sexy / Scorch /! / Chef Jason Chef & Executive Lecturer @ TTHTI
What you need!
3 Tbsp. Olive oil
2 (1-inch thick) bone-in pork loin chops (about 12 ounces each)
Salt and freshly ground black pepper
1 Tsp. fresh thyme
3 Tbsp. of minced garlic
1 Tbsp. of minced rosemary
1/2 cup of julienned (thinly sliced) onions.
1 (15-ounce) can diced tomatoes, in juice
1 Tsp. minced shadon beni 1/4 Tsp. dried red pepper flakes, or more to taste
2 Tbsp. of chopped fresh parsley leaves
Method!
• Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper, garlic, thyme and rosemary.
• Add the pork chops to the skillet and cook
until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side.
• Transfer the pork chops to a plate and tent with foil to keep them warm.
• Add the onion to the same skillet and sauté over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, chadon beni, and 1/4 teaspoon red pepper flakes.
• Cover and simmer on low heat until the flavours blend and the juices thicken slightly, stirring occasionally, about 10 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the pot and turn the pork chops to coat with the sauce. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
** This can be eaten with angel hair pasta, a tossed salad, cous cous or even some simple crusty Italian Bread or Baguette.
