Sunday, July 19, 2009
Really, cooking on the road is a lot like cooking at home, it just takes a bit more advance planning. We decided that we wanted to take one of our favourite dinners (Apple Pork Chops), change it up a bit by breading the pork chops, serve it with a side of herb and mushroom pasta, and do it all over the campfire. No problem right? Well, for the most part no problem, you just need to work on timing everything to finish about the same time without knowing what kind of temperatures you are working with.
We figured the pork chops would take the longest to cook, so we did all our prep, put the chops on, and then worked everything else around that. Breading the pork chops in panko bread crumbs was easy, we just dipped them in an egg wash and then shook them around in the bag.
While we started the chops in the frying pan on the fire, we also started the water for the pasta going, and had a pot of mushrooms and onions sauteing. When the water was boiling, and the veggies were ready, we just moved them a bit off to the side to keep warm until it was go time. The pasta that Brooke picked up from the Italian Center was dry, but still had a cook time of only three minutes since it was extra skinny spaghetti.
Once the pork chops were finished cooking, we put them off to the side to rest, and sauteed the apples in the pan. At the same time, we popped the pasta in to cook, and threw some cream and chopped herbs from the garden in with the sauteed veggies to create a nice mushroom cream sauce.