Pols and pork producers can debate all they want about what to call the so-called swine flu. We'll keep eating our bacon, thank you very much.
We trust the Centers for Disease Control when they say you can't get swine flu by eating pork or pork products. Just like we trusted them when they said you can't get avian flu by eating chicken. We, and plenty of other Americans, ate our chicken and lived to tell about it.
Thankfully, Chicago's porcine-minded chefs aren't pushing the panic button, either.
"Grilled swine flu with creamy SARS, smoked West Nile virus and bird flu reduction ... mmmmm, tastes like fear!" So quoth the cheeky Graham Elliot Bowles about an hour ago on Twitter.
Go on -- be with bacon. Show some love to the pork chop. After the jump, a recipe to get you in the mood.
Marmalade-glazed pork chops
MAKES 4 SERVINGS
½ cup orange marmalade
½ cup Riesling or other slightly sweet white wine
½ teaspoon salt
Pinch ground allspice
3 whole cloves
4 thick cut pork chops (approximately 6 ounces each)
1 tablespoon vegetable oil
1 cup halved green seedless grapes
2 tablespoons fine strips of orange zest
In a medium bowl, whisk together the marmalade and Riesling. Add the salt, allspice and cloves. Marinate the pork chops in this mixture for at least four hours or overnight.
Heat the oil in a large skillet over a medium-high heat. Lift the pork chops from the marinade and sear in the hot oil until they are brown (about 2 to 3 minutes on each side). Take care that they do not burn.
Pour in half of the marinade and bring to a boil. Reduce the heat to low and simmer, covered until the pork chops are cook through (about 6 minutes more), turning often to prevent scorching. Remove the pork chops to a platter and keep warm. Reduce the sauce to a sticky glaze. Add the grapes and orange zest; stir well. Spoon over the pork chops. Serve immediately.
From the California Table Grape Commission
Nutrition facts per serving: 242 calories, 6 g fat, 1 g saturated fat, 26 mg cholesterol, 35 g carbohydrates, 9 g protein, 340 mg sodium, 1 g fiber
Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.
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