Reheating time: 7-12 minutes
Where were you a year ago? On this day in 2020, life as we knew it came to a halt. The looming presence of COVID had suddenly become a reality in our lives. People were panicking. Remember the whole toilet paper thing? Sheesh. But no, for real, it was kind of scary. Crazy to think that it’s only been a year. Feels like it’s been at least six years. Didn’t think this would be where I ended up, but hey, I’m not upset. WECO has been an amazing and educational journey for everyone involved, and I am so happy with where we ended up. Nothing I’d rather be doing than sitting here and writing reheating instructions for you fine folks on this Thursday morning. I guess that brings me to the point- tonight’s dinner. I was very excited about this one, because it’s a great mix. Transitioning from winter citrus into one of the first harbingers of spring, the rhubarb, is always a good feeling. Paired up with citrusy pork loin, some amazing baby carrots, rice pilaf, and of course, that charred quinoa tabbouleh. Tonight is a hit. Get in there!
For the pork:
Two ways to go about this- you got a quick and easy way, and you got a longer but more rewarding way. I’ll start with the quick and easy, cause I know how hangry y’all can get. I get it though- it’s dinnertime. Shut up Gavin, tell me what the heck to do with all this food. I got you. Fast and easy way for the pig is like so: slice the pork chops into ½” slices (the long way) and shingle them on a sheet tray lined with foil. Drizzle some olive oil on there, or smother them in softened butter (my choice, obviously), and broil/bake until they are hot, about 3-5 minutes. Easy!
The longer and more rewarding way is like so: using a cast iron or nonstick pan, sear the heck out of the pork chops in some butter or olive oil. Over medium heat, let them caramelize, basting with a spoon. Tilt the pan slightly towards you so the fat pools, scoop it with a spoon, and pour it over the top of the meat. If you have any garlic cloves, toss a few in there. Once it’s seared evenly on both sides, remove it from the pan and let it rest for a minute. Once rested, slice it into ½” slices (the long way!) and plate it up! Whatever method you use, don’t forget that rhubarb chutney. This stuff is powerful. A little goes a long way.
For the rice pilaf:
I’d recommend frying this out in a stainless or nonstick pan with some butter, so you can really toast up those aromatics and fry out the sofrito a bit. In a hot pan, add a bit of butter or oil, then scoop in the pilaf. Break up any clumps, then let it fry for 2-3 minutes. Stir it up, get it hot, and it’s ready.
For the carrots:
Fry these up in the same pan you used for the pork- carrots love pork fat and butter. Or, broil them with the pork till they are nice and hot. Don’t forget to plate them up with the saffron yogurt- that’s the best combo tonight.
For the tabbouleh:
Super simple- do nothing, and experience quinoa and cucumber bliss. This one is so tasty. Love the punchy onions and dill, and the charred cukes have so much depth. Stir in some of the saffron yogurt for a truly creamy experience. Haha.
That’s it! Thanks for ordering 🙂 Dinner is served, and solved. #weareweco