My awesome and darling wife cooked Chocolate-Covered Pork Chops for dinner. She used the recipe at the back of my book (courtesy of the great Chef Jesse Ward.) I was so impressed I had to take a picture.
Our little family sat at the table, Katie and me with our pork chops, and Zoey (7) with her chicken nuggets. (Zoey thought it was unfair that Mom and Dad got to eat chocolate with their dinner. Hey, we offered, she declined. Her loss.)
We said grace. ("Dear Heavenly Father, please bless this food to not kill us.") Then, with great fear and trepidation, we dug in.
We were expecting trauma: a hurricane of offensive textures and flavor combinations. But there was no trauma. No weird or challenging flavors or textures. It tasted...
We couldn't believe it. Chocolate-Covered Pork Chops...? Really...? It's one thing to write about it. But to eat it, in real life, and like it...
Wow. Just wow.
The apples were like apple pie filling. Sweet. Squishy. Gooey. The cranberries were ultra sweet, and chewy, but in a satisfying way. The chocolate sauce was savory. The recipe, you see, called for 80% cacao dark chocolate, so the apple-cranberry-brown-sugar compote was the sweet element, and the chocolate sauce was the bitter foil.
Pork was a good meat choice. Chicken would've been too soft and moist. Steak would've been too jarring. Lamb would've been too Old Testament-y. But pork: it's gamey, hearty, firm. It was the perfect yang to the yin of sticky apple goo and piquant chocolate sauce.
My empty plate speaks for itself.
My compliments to the chef (aka Katie, aka my wife, aka Her Hotness) for executing a fine meal. And kudos to Chef Jessie Ward for creating the recipe; she got everything right.