About TheSaltedPistachio

What is Food? Food is a source of energy that comes from things we digest. To me, that definition is too narrow. Food can be so many things. Food is source of exploration, the path to health and a feeling of joy, among others. As a life-long gastronome, I want to explore the food and foodways within my world and share the fun along the way on The Salted Pistachio. In this international environment, many types of food are available in a wide variety. As a European-Canadian raised in the Greater Toronto Area, my palette has an insatiable curiosity for all things delicious! At The Salted Pistachio (#TheSaltedPistachio), you can entice your taste buds with some easy recipes, read about food and related issues important to you, discover local restaurant and reviews and write me about topics you want me to investigate or recipes you want me to recommend. SaltedPistachio.Wordpress.com is 100% organic - meaning I'm approaching this site with a cost-free paradigm. Sure, paying for a shorter URL and bidding to be at the top of your search engine results would help drive traffic to my site and social media efforts, but where's the fun in that? Of course, your support is always appreciated! Thank you for exploring with me the multitude of opportunities food has to offer! Sincerely, -Erika Emma Reimers Creator, Writer, Photographer

Sign of Weakness: Cold Pork-chops

I love cold pork-chops.

I know – not everybody’s thing.

Lately I’ve been eating less and less meat and after I became close-friends with a born-and-bred vegetarian, I grew curious about meatless and nutritious (not to mention De-licious) meals. I just got tired of the same steak/chicken/pork options I had for dinner, I guess.


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Pork-chop Heaven. Copyright 2016 Erika Emma Reimers.

But I made pork-chops last night and when it came time for leftovers tonight, I re-heated the mashed potatoes and the kale stir-fry (post coming soon)…but decided to eat the ‘chop cold… sans knife, too. 🙂

I learned how to fry pork-chops from my French-Canadian Mom, who learned from her Father.

Heat a pan to medium-high so that when you add the butter, it doesn’t brown too quickly. Add some onions and then the pork-chops – seasoned with pepper and salt (or in my case a German grill seasoning (paprika, pepper, basil, rosemary, thyme, onion and parsnip).

You can omit the onions and opt for boneless pork-chops for picky eaters – no judgement.

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Copyright 2016 Erika Emma Reimers.

P.S. If you haven’t tried apricot with pork, you haven’t lived! I use apricot jam.Either smother a porkloin, add to the slow-cooker or just put some on your plate as a side-sauce. Serious YUM!