Tonight I made a sweet & sour pork dish, of sorts. I baked pork chops on a cast iron griddle in the oven, while eggplant wedges cooked below. After cranking up the heat to 400, I sped up the process while cooking some white rice in the rice cooker.
When the pork and eggplant were done, I sliced up the meat and blended it with the eggplant wedges – plus lots of honey mixed in. The resulting dish, served with rice, tasted somewhat like sweet & sour pork. And the eggplant wasn’t bad either.
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