Creativity is good for the soul and we all should have more than one passion in life. For a while now I've thought of bringing my love for cooking and photography together in my own way.
This is a hearty dish that I felt appropriate as the climate in Kansas this year has been fickle. The inspiration for this dish comes from some pretty cool days and some snow into May. Pork is always a good bet for a filling meal. Add potatoes, carrots and mushrooms and it gets even better. I'll give my recipe below, but first the shot.
I arranged the plate on a hand-painted canvas background with cooler colors to offset the dark browns and amber tones of the meat and potatoes. I like being able to paint backgrounds that add something unique to the picture. Food sitting on a plate withouth a frame to bring the eye back in doesn't always work.
I used natural light with the shadows from the window frame to add dimension and contrast. The key is to find the focal point in the image. In this case, I wanted the viewer to focus on the pok chops. I probably loaded the plate a little too much with potatoes and mushrooms, but otherwise I think the image conveys a rustic and hearty feel.
Marinate two thick pork chops in yellow mustard overnight.
Heat about two tablespoons of vegetable oil in a heavy skillet or dutch oven (my choice). Let the oil get really hot.
Add the pork and let each side brown until a crust forms.
Turn the heat down to low and add the potatoes and mushrooms. Let this simmer for about 30 minutes. Add carrots after the potatoes are soft. Remove the pork and let the carrots slightly cook in the pan. Season with salt, pepper and parsley.
Prep time: 10 minutes
Cook time: 3- - 40 minutes.