It’s funny how life goes. Three years ago, after having worked since I was fourteen year old, I decided to retire. That may well be the first time that I have actually said the ‘r’ word out loud. Retiring at 47 was a bit of a head trip. I never realised how much I validated my self-worth with what I did for a living. In the beginning, when people asked me what I was doing, I felt panicked at how to respond. How could I let people know that I was still me, doing all the things that I love to do, without being able to hang my hat on a job title? It took quite a while, for me, to feel comfortable in my newly retired skin. So instead of talking about what I was no longer doing, I spoke about my latest project. That’s when I discovered that my life has been a series of unrelated projects. Aerobics, flowers, cooking, public service – all passions – all unrelated. Nothing has changed. I continue to throw myself into whatever captures my complete attention. hence my blog – lol!
So just as I was settling in to a very sweet life, I have decided to go back to work…
Whenever I make a big decision like this, I always reward myself with a little treat.
Pork Chops in Green Peppercorn Cream
serves 2
2 thick cut pork chops, bone-in
1/4 cup butter
1/3 cup dry white wine
2 tablespoons green peppercorns in brine, drained
1/2 cup heavy cream
sea salt and freshly ground pepper, to taste
Place butter in heavy skillet over medium high heat.
When butter is sizzling add chops.
Do not turn over until blood comes to the top surface.
Season with salt and pepper then turn over.
Cook until done to your liking. I like my chops done to medium so about another 3 minutes
Remove chops from skillet and deglaze pan with wine. Make sure you scrape up all the bits from the bottom of the skillet.
When the wine has disappeared to about 1/3, add peppercorns and cream
Reduce wine and cream mixture to a nice thick sauce.
Taste for salt and adjust accordingly.
Spoon sauce onto plate and top with pork chop.
Shear decadence!
