Today I decided I would make the same thing, but better. I applied the pepper and was more stingy with the salt. I pulled out the frozen spinach I defrosted in the refrigerator last night and stuck it in a strainer to drain. The oven was ready to go, and the cast iron hot and ready.
In went the pork, immediately it seared and was sticking to the pan. I had a huge yellow onion I chopped up, and placed a generous thick layer on top of the browned pork. After all, who doesn't love caramelized onions with their meat?
This is where I lost all common sense.
Suddenly I thought that it would dry out in the oven. It didn't matter that I had browned it, or that I was going to cover it in tin foil, or that it didn't dry out before. Nope, I was absolutely convinced that my precious pork steak was going to dry out. To remedy this, I poured in a can of chicken broth, tightly covered the pan with tin foil, poked some holes in it and into the oven it went. 40 minutes later at 375F, something wasn't smelling quite right. However I wasn't about to admit anything other than amazing to myself. I fish out the pork and onto the chopping board with it. It wasn't a beautiful golden brown I remembered. I tried a bite, and it was awful. I told myself, "There might be a chance of hope for the onions! I'll cook out the broth and they will caramelized just yet!"
Now here I am, nursing myself with some deliciously sweet bubbly red wine my mother-in-law gave me yesterday and left over wedding cake. My husband who was supposed to be feasting on delicious pork instead is eating left over halibut his father made yesterday.
Never again, and tomorrow I'll tackle something easier: Martha Stuart's One Pot Pasta. I cannot possibly mess that up.