I creatively repurposed the last of my pork chops last night and I’m giving myself kudos via this blog.
‘scuse the blurry picture…it was late.
That would a pork with a fig-balsamic glaze. I took some garlic cloves and heated them in some oil until they were soft, then I turned down the heat and added about 3 tbsp balsamic vinegar and about 2 tbsp of Bonne Maman fig jam, salt and pepper. Let it thicken into a sauce and then added the leftover pork.
It’s Thursday and I’m at work where the coffee is free and I have a window. I’m not being ironic when I say I’ve been looking forward to it all week.
Jam of the day: Sea Wolf “Old Friend”