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{200 post}

So here I am trying to get a post out late on a Saturday afternoon and in looking at my stats, I realized it’s a bit of anniversary…200 posts!

So, pop the champagne, toss the confetti and a rousing chorus of “for she’s a jolly good fellow…”  Well you get the idea.  It’s a milestone of sorts and I’m just glad to be carving out a little place for myself in the big BIG world of blogging.

So back to business.  Here’s a perfect way to enjoy fresh tomatoes {in January no less} and prepare a nice accompaniement to go along with grilled or pan-fried pork, lamb or beef.   It’s tangy and tart and a little something different than a heavy sauce.

If you scroll down you’ll see the recipe for the relish and not the pork, however, I’m going to give you a couple of things to keep in mind when pan-frying pork loin chops.  Think of them as helpful hints.

You’ll need to slice 1 lime thinly and then chop into bite-sized pieces.  Chop 1 lb tomatoes {I found on-the-vine tomatoes at Whole Foods}.  Don’t worry about seeding the tomatoes.  Add the lime, tomatoes, 1 2-inch piece of fresh ginger, 3/4 cup light brown sugar, a 1/2 cup cider vinegar and 1 tsp Kosher salt into a sauce pan.   Bring to a boil and then reduce heat to low and let simmer (not boiling) for 45 minutes, stirring occasionally.

The tomatoes will reduce down and the relish will thicken and become syrupy.  The flavor is a sour, tart and sweet combination.  I’m using my remaining relish to top some grilled potatoes.

Tomato Relish

Ingredients

1 lime, washed and then thinly sliced and chopped

1 lb tomatoes, chopped

1 2-inch piece fresh ginger

3/4 cup light brown sugar

1/2 cup cider vinegar

1 tsp Kosher salt

Method

In a medium sauce pan, add all ingredients.  Bring to a boil and then reduce heat to low and let simmer, stirring occasionally for 45 minutes.  Do not let it boil so adjust your heat accordingly so that the mixture will simmer.

Yield: 1 1/4 cup to serve 4

Kitchen Notes: When pan-frying the pork loin chops you’ll want to cook them until they are pink , generally a couple of minutes per side, otherwise they will become dry and tough.  I generally use 1 tbsp oil oil and 1 tbsp unsalted butter and season them with Kosher salt and fresh ground black pepper.  Remember that this particular cut is already very lean and cooking them through will yield a very tough end product.

Enjoy your weekend…I’m racing to prepare dinner right now.

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