Bento #12, Caraway Pork Chops and Free Food

Even though I haven't posted in a while, on March 12, I did make the Caraway Pork Chops from Bon Appetit. They were Delicious with a capital D. I honestly think the cabbage was the best part - but the chops were pretty darn tasty on their own.

Caraway Pork Chops with Sweet-and-Sour Red Cabbage
This recipe is adapted from the February 2010 issue of Bon Appetit.

1 teaspoon caraway seeds
1/2 teaspoon ground allspice, divided
3 boneless pork loin chops
1 tablespoon (scant) olive oil
2 slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
3-4 cups thinly sliced red cabbage from half of a medium head
1/3 cup sliced shallots (about 2 medium)
1/2 cup low-salt chicken broth
2 1/2 tablespoons balsamic vinegar
1 tablespoon (packed) brown sugar

Sprinkle caraway, 1/4 teaspoon allspice, salt and pepper on both sides of pork chops. Cook bacon in olive oil until the bacon is nice and crisp. Transfer to plate. Add chops to drippings in skillet and saute until cooked through. Transfer chops to a plate and tent with foil. Deglaze the pan with a little chicken broth. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is done to your liking, about 10 minutes. Mix in bacon. Season with salt and pepper. Divide pork and cabbage between 2 plates, or 3 if you're feeding a Karen. =)

I had the great opportunity to head home for a few days - so I haven't packed a lunch in a while. But! Today and tomorrow, we have a collaboration meeting in Lead and I packed a veggie bento just in case. Last year, lunch was sandwiches, pasta salad and lots of highly refined carbs. I decided lunch would be better with veggies instead of chips and cookies. It turned out pretty sweet: half of a red pepper, half of an orange pepper, a bunch of English cucumber, carrots, edamame and a couple of cheese wedges tucked into my ECOlunchbox. The "sidecar" was packed with raspberries and blackberries. It's cute!


Despite my preparations, the lunch offered at the conference was tasty and not filled with tons of sugar and refined carbs. So far, I've only eaten the berries and a little of edamame. That's okay... the veggies will get eaten. Mmm, veggies.

The free supper that I picked tonight is Teriyaki Steak Tips at the Stampmill in Lead. Mmm, free food... If I'm really lucky, the drinks will be free too!