No-recipe smothered pork chops – the new york times beef tenderloin steak marinade

Good morning. I wanted to make smothered pork chops (above) in the middle of last week, a feed for a day when things are generally falling apart in the kitchen and in our lives, everyone caught between weekends, a little frantic or bummed, with no desire to shop or follow instruction or really do anything more than receive comfort.

I had the idea around 10 in the morning, a few hours into a shift and a great many ahead of me before I could scooch out to get supplies. I checked the recipe again. It called for three hours of cooking after a 12-hour soak of the pork chops in brine. My idea wasn’t going to work, and I was saddened, as many are on wednesdays, facing facts.

But I made the dish anyway.Pork chops and you can, too, at least if you believe in the precepts of no-recipe recipes and especially if you’ve followed the crowds and gotten yourself an electric multicooker. (you don’t need one.


You can always cook in one pan on the stove, letting everything bubble along under a lid until the meat collapses. But it helps to use the science machine. The stovetop version will leave you eating late.)

So here’s a nice wednesday-night meal. Buy the thickest pork chop you can for each person you’re serving, on the bone and hopefully with a jaunty cap of fat. Salt and pepper the chops, herb them up as you like, rub them with flour and then brown each one hard in a pan dressed with oil or bacon grease.Continue reading main set the browned chops aside and cook a whole lot of chopped onions in the remaining fat in the pan, then hit them with a few tablespoons or up to half a cup of flour, stirring and cooking until the whole lot of it goes dark and caramel and a little bit dry. Add enough chicken stock to make the onions turn into a kind of gravy, then watch it thicken and add a little more stock but not too much. You want it kind of thick.

Now put the pork chops in your multicooker along with what juices are beneath them, then pour the gravy over them, add a bay leaf and cook the whole mess on high pressure for 17 minutes, with a manual release. Seventeen minutes! Pull the chops afterward, and allow them to rest on a cutting board while you reduce the sauce and, if you like, amp it up a little with cream.Pork chops all in, I was done with my cooking in about an hour. Serve with rice, and, if you like, some sautéed kale. Continue reading the main story

Of course I love the star anise brine used in the original recipe. I love how deep the flavors are when I cook the pork on the stovetop, very slowly, as I putter around the house. But I delighted in eating an easy version of the dish in the middle of the week, without the brine, and you may feel the same way. It was like a gift. Try it.

Alternatively, because maybe you don’t eat pork or aren’t interested in smothered pork, you could make orange chicken with vegetables. Or fettuccine with asparagus. Or a persian-style jeweled rice.

There are thousands and thousands of recipes to consider cooking tonight at NYT cooking.Continue reading main go take a look at them, and collect those you’re interested in cooking in your recipe box. (here’s my recipe box, if you want to see a hefty one.) I should be clear about something: you will need to sign up for a subscription to access them.

We think we are offering fair value in return. Let me know if you disagree, or if you have a free practice in adolescent orthodontics that’s as good as melissa clark’s recipe for butterflied leg of lamb with lemon salsa verde. I’m at foodeditor@nytimes.Com.

We are anyway here to help if anything goes wrong, either with your cooking or our technology. Just reach out and ask: cookingcare@nytimes.Com. We’re here to serve.

Now, you have to read kim severson’s reporting from the front lines of the food culture wars, where debate sizzles over egg spoons and kitchen fireplaces.Continue reading

Nothing at all to do with hot pots or ghee, but my new colleague lauren katzenberg put me onto this fascinating profile of paul bremer, the american diplomat who ran the coalition provisional authority in iraq in 2003 and 2004, and who is now a ski instructor at okemo in vermont.

And, finally, do you know of or listen to or watch dan pashman, of the sporkful? Y’oughta. I’ll be back on friday. Continue reading the main story