Adventures in Dinner

Back when I had money, I bought chicken and porkchops and froze them in the event of famine. Good thinking.

Today I defrosted a boneless porkchop and a bag of hoagie buns. I pounded flat and lightly breaded the chop, fried it in a mix of vegetable oil and Challenge Butter (the butter with a big ol' buck on the label), and then added half a sliced onion (leftover from last night's potato, chorizo, and onion tacos)to the sizzling fat, along with a handful of sage leaves (from Mom's garden). I added the onion and sage to the butter and reduced the heat. If I'd had a nice dry white wine, I'd have deglazed a bit with that. But alas, no wine. Once the onions had achieved caramelly brownness (and the sage leaves had crisped up and darkened), I removed the pan from the heat and squeezed in the juice from half a fresh lemon.

I sliced the porkchop and piled into an oven-toasted and lightly mayoed hoagie roll, and topped with the onion-sage-lemon mixture. Salt and pepper too.

Heaven.

Delicious, greasy, heaven.

I'd like to thank Jesus, God, and all the angels.

Amen.