We had pork chops the other night. Three fat, big-boned chops. We ate two, cut the meat off the bone of the third, and saved it for later. That left us with three big, meaty, bones. I put them in a pan, covered them with water, and simmered them for a couple of hours. Result was almost three cups of cloudy-but-tasty pork broth. The first two cups went for other things. The last, not quite cup, was supplemented by about 50ml of apple juice, as well as about an eighth of a real apple, chopped but not peeled. A few shakes of sage.
Setup: 1/3 cup of stone ground rolled oats, one cup pork-n-apple broth, salt. Cook for 10 minutes or so, depending on the exact style of oats.
Results: Very good. Just the right proportions so that nothing overpowered anything else. Cheese helped, but not as much as you might think.
Rating: ***
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