This is my first full on meat eater recipe on the blog.
It’s been quite an interesting few months with regards to meat. I know it can be an extremely touchy subject, and I should probably stay away from it if I know what’s good for me – but I have been giving it quite a lot of thought lately.
I do not usually buy meat. a) it is expensive b) most of the meat in the stores is low quality c) I do not want to support the sinister meat manufacturing industry.
Then the Troll was advised to follow the basic diet for his blood group and avoid red meat. Which fitted right into the way things were anyway.
While pinteresting, I realised that there are quite a lot of vegans out there who do not even eat milk or eggs! So I started to tweak some recipes to make them vegan friendly as well. I used to think vegans were vegetarians who had just gone crazy – but this year I gave the whole thing some serious thought – and I think it is actually very inspiring. The only way to end cows and chickens leading miserable lives in their factory settings is to halt the demand completely. So vegans, big up to you! Much love.
The other way to act ethically and sensibly with regards to this totally out of control mistreatment of animals, is to only buy animal products from small organic farms which you trust to treat their animals well.
When my parents started the small holding, we all experienced an amazing thing. We had gotten chickens and a rooster. The rooster was a real firecracker, to the point where he was a danger to those trying to feed the poor chickens. So my Dad decided that he was headed for the pot.
As nasty as that rooster was, it made us all sad the day my Dad took him aside. We almost did not cook him, but being farmers felt a bit ridiculous burying the rooster.
When we sat down to dine on the poor thing, he was tough as leather and sinewy as anything.
But not one of us complained. We were thinking about the life that he had had, and how we were fortunate enough to gain nourishment from what was left of him in the physical! What a difference to buying meat from the store!
Ever since, once in a blue moon we have to cull an animal on the farm. My Mom usually processes the chicken or goose and makes a stew. Everytime it happens it is quite a solemn occasion. It makes me think sometimes of the American Indians. When they took down an animal, they prayed for its soul in the afterlife and hoped for some of that animal’s attributes to shine through them after consuming it. Perhaps we all got some fire from that scary rooster!
I do not know whether or not humans were designed to eat animals (according to Dr Scott it depends in your blood type : P ), but what I do know is never again will I complain of meat being tough, tasteless or voice any other petty niggle. Rather, if cooking or served meat, I try to think of the animal from whence it came, and send its spirit the gratitude that it deserves.
But before I solemnize you completely let me tell you about these chops, so you can picture where they came from too, and then we can get on with the recipe. Nick’s folks used to own and run a sheep farm in the Drakensberg. For those of you who have never been there, the Drakensberg (it mean dragons mountain) is the largest mountain range in Southern Africa, and sports some of the purest air and water. I visited their farm last year, and it is the most beautiful and majestic place imaginable.
These two little chops come from there. : )
Down to the recipe! First off you will need some good quality chops from sheep which were humanely treated. Then, some yoghurt, garlic and lemon for the sauce, some rice as a bed, and a nice big bag of green beans.
firstly, get the rice on the go, since that will take the longest. Pan fried chops cook pretty quickly. Then prep the green beans, and slice up an onion.
Once that is done, put your pan or skillet on the stove, adding a few drops of olive oil. Once hot, place the chops into the pan. Turn them after a few moments once sealed, otherwise they will stick. Repeat this. Then incorporate the onions if you want them nicely caramelized. If you prefer them a little more succulent like me, then add them in halfway through.
You can place a lid on the pan to stop any splatters.
While the chops are cooking in the covered pan you can combine the yoghurt, lemon juice and garlic to make the yoghurt sauce. This sauce is a really good pairing for the chops – try it and you will see! The sourness of yoghurt and lemon is awesome.
A quick word on the rice, I find it is a very suitable base for the chops, as excess oil and fat can be absorbed by the dry rice on the plate. Banting may be in still, but nobody wants to eat food that is swimming in oil.
Keep an eye on your chops and when they are done remove onto a chopping board for a few moments. Put the beans into the pan and toss them until al dente. Add the chops back in to regain heat.
Serve on top of a bed of rice topped with the yoghurt sauce. Thank you sheep and may your spirit be flying straight and true!
Pan Seared Chops With Yoghurt SaucePrint This
- 2 Chops from a kind farm
- 1 onion
- 2 big fistfulls of green beans
- 1 cup of yoghurt
- 1/2 lemon
- 2 cloves of garlic
- Black pepper
- Combine 1 cup of yoghurt with the juice of 1/2 lemon. Crush or chop 2 cloves of garlic and add to the sauce. Grind in some black pepper to taste.
- Put a pot of rice on to cook according to the instructions on the packet.
- Heat a pan with a tablespoon of olive oil in it, and place the two chops into it.
- Turn the chops within a few moments to prevent sticking. Repeat this again. Place a lid onto the pan to prevent fat spraying.
- Peel and slice the onions and add these to the pan.
- Prep green beans.
- Once the chops are done, remove them from the pan shortly, add the green beans and toss these until al dente.
- Place the chops back into the pan for them to regain any heat lost while being set aside.
- Serve on a bed of rice topped with the yoghurt sauce.
If you want to minimize fat spray when removing the lid to turn the chops, take the pan off of the flame or heat while you do that.