Is there a better sandwich than a BLT? The smoke and salt from the bacon, as well as that meaty umami, a little acid from the tomato, a wet crunch from the lettuce and a little mayonnaise to keep the bread dry and add a little creaminess. On a par-baked roll right out of the oven, it was a great lunch. We served two rolls each.
- The par baked rolls are 63c each
- The bacon was $6.99 for 12 slices, and we used two per serve, or $1.68
- We used one kumato per serve or 58c
- Lettuce and eggless mayo add another 25c per serve.
Lunch today was a big serve for $3.14 each.
Two thin cut pork chops from our Prather Ranch delivery had been dry brining overnight. Tonight we smoked them and paired with caramelized pearl onions and apple, braised in apple cider. To offset some of the sweetness of the cider we swapped 1/4 for apple cider vinegar, which definitely offset the sweetness!
Because they were thin cut, we didn’t want to risk over-cooking by frying them off for a better appearance. The result of the salty brine and smokey preparation was very hammy and delicious.
- The 12.7 oz of pork chops were $9.95 or $4.98 per serve
- An Envy apple was $1.08 or 54c per serve
- The frozen pearl onions were $1.69 or 85c per serve
- The sparkling cider was $2.89 for the bottle, but we needed 1/3 of that for the recipe (a little less because we offset with the apple cider vinegar) or 48c per serve
- A little fresh rosemary came from our herb garden.
Tonight’s restaurant-worthy meal cost just $6.85 and a little prep time and was a great meal. The pearl onion and apple worked really well as a variation on the “apple and pork” cliche.