An easy dinner, one two three
Try it out: listen to me;
Buy some pork chops, one for each
Dry them off like your kid at the beach;
Heat some oil and some butter
Season the pork chops til you hear a sputter….
Add the pork chops to the pan
and chop some cabbage while you’re waiting, man:
You must be patient, don’t be a clown
Flip them over when they’re golden brown:
Now the other side, wait wait wait
Who’s your favorite Olsen: Ashley o’ Mary Kate?
Brown on that side? Now remove!
Whoah, my friend, you’re in the groove…
Pour out some fat, but not too much
You’ll still look sexy, just read “In Touch”
Add some seeds; caraway and mustard
You’ll hear them pop! What rhymes with mustard?
Now add garlic, six smashed cloves
And toss around–what rhymes with cloves?
When they’re golden it’s cabbage time
Add it all, don’t be a mime (huh?)
Salt and pepper ’em, reduce the heat
Cook ten minutes, it can’t be beat
Now add white wine, half a cup
If your date arrives say “Yo, wassup?”
Now’s the test of your mettle and zeal
Add red wine vinegar–how does it feel?
Taste the cabbage–is it salty? Is it sweet?
Add more pepper, more anything, ’til it’s complete.
When it tastes mighty grand, tuck those pork chops back in
Lower the heat and cover, go read “Huck Finn”
Return in 15 minutes, or sooner if you’re drifty
Take the pork’s temperature: it’s done at 150.
And that, my friends, is a meal that impresses
Worth more than tuxedos, corsages and dresses;
So skip your wedding, put back that cork:
this marriage is perfect–cabbage and pork.
Comments
18 responses to “Braised Pork Chops and Cabbage (A Poem)”
You always keep us all on our hungry toes! 🙂
Your photos look tasty,Your prose is sublime.But as for your poetry,Maybe you should keep your day job.:-)
Clever! And delicious!Even better if it’s sauerkraut. I’ve got my first batch fermenting as we speak.Your method is definitely faster.
A lot of things rhyme with cloves and mustard. You, my friend, need a rhyming dictionary for next time.http://www.rhymezone.com
Now add garlic six smashed clovesToss around – they’ll come in droves
Now add garlic six smashed clovesToss around – they’ll come in droves
Mustard: custard, bustard, flustered, filibustered, just heard, must gird, lustered . . .
Yes! =) You are very creative. And the dish looks wonderful as well.
Any poem that contains the word “sputter” is good by me – and the dish looks quite tasty!
Before you lift your forkto this most gorgeous meal of porkwe must amend(as your health will depend)on the organic useof a pig free from abuse(Perhaps from Neiman Ranch?Or some other branchof antibiotic freeproductivity.)
http://thefoodmonsterblog.blogspot.comGreat start and end, the photos helped the middle. Thank you for the simple rhyming recipe, I will be trying this one.
Hahahahahhaah there are a lot of reasons you are awesome, and I am subbed to you. This is one of them, though I think the first time I wandered by, I saw the comic book style rendition of you having truffles at Ducasse, and it hooked me. 🙂 I like comic books, what can I say 🙂 and you mixed it with my more favorite thing, food 😀
I think you’ve outdone yourself on this one, great looking recipe, plus poetry! Bravo.
those are such gorgeous chops–where did you get them? I made sauteed cabbage last night too! So yummy. And check out my Beat-inspired description of the dish. (www.mousebouche.blogspot.com) apparently cabbage and poetry are a natural pair.
I want to know what air-conditioned NYC apartment allows you to actually make this meal in the summer. Have you felt this humidity?!That said, I’ll be giving this recipe a spin in October…
Custard?Groves?
Wonderful. The line, “What rhymes with mustard?” was classic – made me laugh out loud!
I thought and thought about what rhymes with mustardBut I finally gave up because I got so darn flustered!PS I will be trying this recipe this weekend – will probably add a little bit of onion…