I know this isn't the usual fair for here, but it's worth noting down somewhere I can find it again.  If you make it, you won't be disappointed, and I highly recommend making the sides with it.  The textures compliment each other and highlight each others' subtle notes.  Toy around with my process a little as well if you're feeling adventurous, I thought about marinading the pork before egging and herbing it, but I thought that might make the tomato flavor and acidity too strong.  Whatever the case, the way it's done below is fuckin' dank.
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Ingredients:
Get three large pork chops, you want them to be about 2 to 2.5 inches thick.  There's no reason to skimp; pig meat is serious business. 
Fresh basil
Fresh sage
Fresh rosemary
Fresh oregano
One slice of lemon
Balsamic vinegar
One can of stewed tomatoes
One large sweet onion
One package of maple bacon
One egg
Salt
Fresh ground pepper
(sponsored corporate spice blend: Aunt Jane's Krazy Mixed-Up Salt®)

Assembly:
You want to chops your fresh herbs very very fine, and mix them together with your fingers while adding salt and pepper.  The aroma should hit its most intense point when the herbs are properly mixed.  Egg the chops and coat the outside with the chopped herbs.  Mix the juice from the stewed tomatoes with about half of the full tomatoes, enough balsamic vinegar to make a grid on top of your bowl, salt, pepper, and the twist of lemon.  Mash the tomatoes up slightly and mix the bowl around.  Now place the pork in the tomatoes and vinegar, cover the tops and sides of the chop and cover the bowl.  Now caramelize a full slice of the sweet onion in a little bit of olive oil in a medium sauce pan.  Once the onion is well-browned start putting the bacon into the pan.  Once about half the bacon is in the pan add some more onions and put a lid on the pan.  Let this cook a little more and then put the rest of the bacon in the pan and cover it again.  Once the bacon is looking relatively cooked, make three spots in the bacon, put down fresh onions, and put your three chops directly into the grease and onions and cover the chops in some bacon.  Cover the pan and let the chops cook for ten to fifteen minutes before uncovering them next.  When you uncover them next, flip them and re-cover them in bacon.  Cover the pan again and let the pork cook again.  You should flip the pork at least one more time while it's cooking to ensure that the herbs crisp up with the onions. 

Serve with bacon on top of the chop.

Complimented by garlic bread, and butter and brown sugar baked yams.


If you make the pork with the yam and the bread, it at least helps me time my meal better.  Prep your yams, fill them with butter and brown sugar, wrap them in aluminum foil that's also been buttered.  Put them in the oven at 375º and set a timer for an hour.  This is the point at which you should put your pork in the marinade and start your bacon.  Once the pork is getting it's second flip you should have about twenty minutes left, this is when you should melt some butter for your bread and let the garlic butter soak into the bread before putting it in the oven with the yam.  Let the bread cook for however much time is left on the timer and/or until brown.  Let the yams sit for five to ten minutes before handling or cutting, at which point the pork is probably about done, and you got a hot great meal! 

Dee hit the fountainhead of Western Ideologies strain 'B' (see Qumran library, 1 Enoch, 3 Enoch, Helakhot literature, Lesser Key of Solomon,  etc.) without fully knowing it (but completely intending to), while simultaneously participating in the single most prolific secret brotherhood of the late Renaissance.  They bled together, and now the successes of both crop up in disparate theaters.  What is the explicit benefit of hive-style consciousness, and how do the 49 angelorum bonorum and 91 governors factor in?  Do the angel-kings and -princes, in combination with their 42 underlings, comprise the proto-corpus of the 91 Governors?

And WHERE does the Enochian macrointelligence FIT in the coming synthesis?

Questions, questions....

Yes, having gone without a livejournal for years, I have come back LJ-way.  See, after my hard drive died last week i realized something: if i put things i write somewhere on the internet, i can go back and find them later if something unfortunate happens to my computer.  Thus, I have returned, and oddly enough for much the same reasons that I both came in the first place and, in a circuitous manner, left. 

Ah yes...the LJ...

There should be things posting here soon, perhaps even segments of my thesis as i write them if you are on my friends list.  I'll have to poke around for anything that i might still have backed up or on other people's puters.  In any event, here's to a fruitful documentation of my work!

ATROX COPIAE COPIE per INFUSCO OBSCURUM,
VITRIOL/999