From time to time when we are in the supermarket, my husband calls my attention to Glutton Man, thick pork chops. Apparently, some time in his life he had one of these 1 lb babies, stuffed with bread crumbs, served to him. It must have been unforgettable, in a good way, because after almost 40 years of “falling on deaf ears” he has not given up suggesting that I make some of these monstrous, mounds of overkill. That’s why I found 2 of them in the freezer. There could be more!
They really do weigh a pound a piece! How much must they weigh after the bread crumbs are added!? That’s a mystery I’ll never unravel 😀
There’s a lot you can do with 2 lbs of pork that doesn’t involve bread crumb stuffing. I decided to make an easy curry with Madras powder and some advanced, middle-aged turnips from the refrigerator vegetable crisper.
The curry was a perfect addition to my son’s bento box of black rice noodles with peppers and onions, and sesame chicken.
Pork Chop and Turnip Curry
(2) l lb thick pork chops, boned and cut into cubes
Salt and pepper
2 tbsp olive oil
6 small turnips, cut into cubes
1/2 onion, sliced
1 1/2 tbsp Madras curry
1 bay leaf
14 ounce can Vietnamese chicken broth
Season the pork cubes with salt and pepper, then lightly brown in the olive oil, remove and set aside. Add the turnips to the pan and lightly brown. Add the onion slices to the pan and saute until the onion is soft. Add the curry, then stir and cook for about 2 minutes. Add the pork, bay leaf and broth, bring to a boil, then lower to a lively simmer for 30 minutes, stirring occasionally. Serve with rice.