Baby let some big pork chops liberally coated with applewood smoked salt sit over night in the refrigerator while I conspired to make my red eye gravy. The pork chops are made especially juicy by the simple brining process and the gravy gilds the lily! Wipe the salt off of your chops before stowing them under the broiler in the oven for six minutes each side, second to top rack. Then cover in foil and let rest for 10 minutes.
To the gravy! This was really fun and pretty much made up, based on the Southern tradition: we had homemade pork stock (chicken or turkey stock would work as well) on hand so after about five cups had been thawed, we heated it up, added a 1/2 pound of crumbled bacon (spicy ham is perhaps more common) that had been cooked in a separate pan and when no one was looking, we also added some of the bacon grease into the mix. Six tablespoons of flour were whisked in after that as well as two cups of still steaming coffee. Reduce for about 15 minutes and grind some fresh pepper into your brew and serve over your chops.
Creamy mashed potatoes and steamed asparagus with a simple buttermilk dressing courtesy of Jamie Oliver are ideal companions for this--and of course by all means make chocolate pudding topped with whipped cream for dessert.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox