Spanish pork chops and spinach

Posted on June 1, 2008 by bipolarlawyercook| 2 Comments

Sun­day night’s sup­per: pork chops mar­i­nated in salt, cumin, smoked paprika, and oloroso sherry for a night, served with Boston Organ­ics spinach, wilted with four cloves chopped gar­lic and cherry toma­toes in olive oil.

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2 Responses to Spanish pork chops and spinach

  1. Carol | June 2, 2008 at 6:42 am |

    I’m not a big fan of pork, I pre­fer lamb or beef, but that looks yummy!!

    Car­ols last blog post..I’m going to be just fine

  2. Bishops wife | June 2, 2008 at 11:21 am |

    How dare you!
    First you move your blog and then I see this lovely pork chop! It is my favorite meat of all. In fact, I have some in my freezer and now I want it thawed, so I can get the hubby to cook it and I can eat it.

    Alas and alack, I am at the uni­ver­sity in “ADM-Scovill Hall” doing an ana­lyt­i­cal paper that is due tom­mar­row. I thought it was com­ing along quite well…then I just had to let the pro­fes­sor “look it over for me” to be sure.…guess what…

    Here I am at school.
    Gee, that pork chop looks good.

    Bish­ops wifes last blog post..ANAYLITICAL PAPERS AND STUFF

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