Apr 3: Fast red beans and fried chicken; Vinegar-braised pork shoulder chops with long cooked broccoli


Greg put together a quick red beans dish to go with the left over Popeye’s chicken. The quick beans are much more vegetable focused and, because they’re a quick dish, there isn’t time for the beans to break down, so it’s not as thick.

  • The chicken is $4.00 per serve
  • The quick beans are around 98c per serve.


We took a pork shoulder chop from our Prather Ranch shipment and braised it in a cider vinegar based sauce, which reduces for a serving sauce (and loses the hard vinegar edge) during the 45 minute braise. After the braise the meat was very tender.

Long cooked broccoli takes the basic vegetable to a whole other level. We generally do a light cook on broccoli – either steam or microwave – so to think of a long slow cook is odd. Add some thinly sliced onion, and a sprinkling of feta cheese and an hour in the oven, and broccoli is transformed into something different.

  • The pork shoulder chop was 1.2 lbs for $11.06, which makes two very generous 9oz serves for $5.03 per serve
  • We used a cup – 8oz – of a 32 oz unfiltered cider vinegar which costs $4.47, or 56c per serve, although not all the sauce was served.
  • We used about the same amount of feta as last night, or 22c per serve
  • The broccoli was 63c or 32c per serve
  • Add 20c for the onion, garlic and seasoning per serve.

Dinner tonight cost $6.33 per serve. There were no leftovers.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.