The idea started in my head with a pork chop. But not just any pork chop, this chop needed to be special. What could I do to make him special….add raspberries? Oooh wait, add cherries! Michigan cherries! Yes! But Michigan cherries aren’t in season yet….well maybe I could look for like a jam or fruit spread to use with it. Yes. Yes. Okay! Operation Michigan Cherry Pork Chop is away!
When I create a recipe I think of an idea, refine it and then go for it! Most of the time things go according to plan, but even great ideas don’t always pan out.
I researched a couple recipes that used pork chops with cherry or another berry for a topping. My plan seemed solid. I went to the store and got all my ingredients: pork chop, onion, cherry preserves, garlic.Then I grilled up the pork chop and then began working on the cherry sauce. I put it all together and I am telling you it looked and smelled absolutely delightful.
I cooked off one of the pork chops first and began photographing it. My mouth was watering as I shot it and I worked fast because I was hungry! The pictures were so pretty! Then I dished up our plates.
The first bite was great! “Hmmm!” I murmered to no one in particular.
But by the fourth bite I knew something was off. The flavors just weren’t right.
“What do you think of the pork chop?” I asked Nate.
“Uh, it’s pretty good,” he replied.
“Really? You don’t think it’s too sweet?”
“Well….yeah, it actually is kind of like sickeningly sweet. I didn’t want to hurt your feelings.”
So sad to have a recipe fail and not live up to my expectations. It is even more sad when you are a blogger and SURE you have a viral pinterest recipe on your hands!
Looking back I think that adding an adobe pepper for spice or maybe even a squeeze of lemon for sour may have brought balance to the dish. They always talk about that in Master Chef and I never realized how importance having a balance of flavors is. You want the flavors to complement each other and not have a dish dominated by one taste. I would also look for fresh cherries and make my own sauce so I can control the sweetness and have that real food element.
[tweetthis url=”http://bit.ly/1EHqFm0″]Lessons in Failure or How to Make a Jelly Covered Pork Chop…learning & laughing from mistakes! [/tweetthis]
Every recipe is a learning experience. It isn’t always going to go perfectly or how you expect it. You have to learn to roll with it and not give up trying to create something special. Don’t get discouraged–just look for the lesson in your failure, dip your biscuit in your jelly covered pork chop, and move on!
Have you ever had a recipe fail? What did you learn from it?