Italian Herb Encrusted Roast Pork Chop with Roasted Vegetables
topped with a Pan Dripping Garlic Sesame Cream Sauce.


I painted the white sections of the galley today, so as a reward I decided to make a nice dinner. When I was at the butcher shop yesterday, I bought a beautiful 2 inch thick pork chop for something like $2.75 and all day as I worked on the galley I was going through the preparation in my mind. Do I cook it on the grill? No, the chop is too think and won't cook through before the outside gets overdone. Do I butterfly it open and stuff it with bacon and herbs? No, why cut into such a perfect piece of pork. I finally settled on coating the outsides heavily with Italian herds and then searing it in the cast iron pan and then adding the vegetables to finish it in a 350-deg oven. As it cooked the smells mixed with the drying high glass enamel and about made me cry with happiness. Inspired by the fabulous dinner I had aboard the French boat SV Bellamy (another Hudson Force 50) last night, I wanted something almost over the top and I think I hit the mark and literally laughed out loud to myself as I poured 1/2 a cup of media crema and garlic sesame seeds into the cast iron pan to finish the sauce. Does that make me crazy that I was talking to myself and laughing while on the boat alone? Well if this is what crazy tastes like, then lock me up!

I know Lori will see this post and say, "hey...why didn't you make that for me?". Well I will, so get back here, I'm lonely and the folks on Just a Minute are getting tired of entertaining me.