LOOKING FOR A SIDEDISH
Horseradish roasted new potatoes. (No, wait, don't go... they do NOT taste like horseradish!)
Melt a half stick of butter, stir in about a 1/4C prepared chunky horseradish. Toss new potatoes with mixture, s&p to taste, roast at 375 for 45 minutes or so depending on potato size. They're nutty and flavorful, but you'd never, ever guess horseradish from them.
shanagain, that is a very intriguing idea -- i always like to find the "it doesn't taste like x" things in cooking. they are somehow "magical," like i consider roasted cauliflower. to me, roasting transforms cauliflower into another animal entirely!
i don't know if i've seen "chunky" horseradish, though. i guess any prepared horseradish will do?
i love mushrooms just about any way, shape or form, so i'd be a very happy camper with mushrooms. their earthiness would marry well with the sage and pork. if i did do mushrooms, i'd like something with some contrast on the plate, something green, too. (or shanagain's new potatoes).
in fact, i think there needs to be some green on the plate, and it may sound quite boring, but nicely done green beans are always welcome. i just saw a recipe for green beans (that involved bacon wrapped around them) and the dressing was something i think would be terrific in your pork chop scenario. here's the recipe: http://www.ourbestbites.com/2009/08/b...
that dressing for the green beans could be used in a mushroom-green bean combo. and red bell pepper slivers would be tasty and beautiful in there as well. i just think this would give some added texture, visual contrast, and some crunch factor to the overall dinner.
to up the crunch-contrast, some toasted slivered almonds in that mixed veg would be terrific.
to sum up: your pork chop, shanagain's potatoes and my mixed veg combo with toasted almond slivers. what time should i be there? ;-)).
¦4 pounds White Button Mushrooms
¦2 sticks Butter
¦1-1/2 teaspoon Worcestershire Sauce
¦1 liter Burgundy Wine (other Reds Will Work)
¦1 teaspoon Freshly Ground Black Pepper
¦2 cups Boiling Water
¦4 whole Chicken Bouillon Cubes
¦4 whole Beef Bouillon Cubes
¦1 teaspoon Dill Seed
¦5 cloves Garlic, Peeled
¦2 teaspoons Salt
Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
Remove the lid, then continue cooking, uncovered, for three hours. Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Dip crusty bread in the juice.
Roasted Broccoli & Feta. The saltiness will go well with the apple stuffing.
1 bunch broccoli 1 lb), cut into florets
3 T olive oil
1/4 c chopped Italian parsley
Heat oven to 450. On a rimmed b. sheet, toss broccoli with 2 T of oil and 1/4 t kosher salt & some black pepper. Roast, tossing once, until tender, 15-17 minutes. Add feta & parsley & toss to combine.