March 3, 2010

• Pork Chops

  
  The simplest thing in the world to make is a pork chop. I like making fancy stuff; my guys (my husband and my father-in-law) love simple stuff. I make what they like.

  So far, the pork chop is my FIL’s favourite. Well, he says it is a toss-up between my pork chops and my Dijon chicken, but I think he prefers the pork.

  It has been fun, cooking again. Some of it has been challenging: my FIL cannot handle spicy foods, and it isn’t “my” kitchen, here. I’m getting used to it, though, toning down the hotness and not making a face when something isn’t where I think it should be kept.

  I find myself singing while I’m cooking, and talking to the ingredients. That’s the kind of silly stuff I do when I am happy.

  Watching my husband and my father-in-law eat makes me even happier. They are so cute! They munch and grunt like cavemen. In between bites, they say things like, “MMM,” and “Good!” They usually want seconds (Ken takes thirds, sometimes. I have no idea where he puts it!), and they clean up afterward.

  I watch them eat something as simple as pork chops like it is some kind of ambrosia, and I think, If my cats could be here, this would be perfect and I would never want to leave!
   

  SIMPLE PORK CHOPS

  Medium-thick pork chops, 4 bone-in or 6 boneless
  4 garlic cloves, minced
  ½ medium yellow onion, minced
  1 tsp dried oregano
  1 tsp parsley flakes
  1 tsp kosher salt
  Coarse-ground black pepper to taste
  Olive oil
  Shallow baking pan
  Aluminum foil

  Preheat oven to 350˚F. (Note: Once the oven hits 350, leave it closed and wait about twenty minutes before putting the meat in, to be sure that the oven is evenly heated.)
   
  Line bottom of pan with aluminum foil, dull side up. Brush with a little bit of olive oil.

  In a small bowl, combine garlic, onion, oregano, parsley and kosher salt. Place half of the mixture onto the pan (I usually put it down in little strips, one each where I plan on placing the pork chops).

  Place pork chops onto pan. Brush each chop with a tiny bit of olive oil. Divide remaining amount of mixture between the pork chops (I use my fingers to spread evenly). Sprinkle with black pepper to taste.

  Bake at 350˚F for 40 minutes, turning the pork chops over once halfway through.

  You can serve them with just about anything: mashed potatoes and green beans, rice and steamed spinach, or maybe just some bread and a nice salad.

  My favourite salad to go with pork chops:

  10 oz bag fresh spinach, washed and thoroughly dried
  4 slices well-cooked bacon, crumbled
  ¼ cup shredded cheddar cheese
  1 McIntosh apple, cored, sliced and dipped in lemon juice (the juice keeps the slices from turning brown)
  Olive oil and red wine vinegar

  Toss the first three items together in a bowl. Arrange apple slices on top. Serve with olive oil and red wine vinegar on the side.

  Simple food isn’t so bad.

  • 5:45 pm
  • 19 Comments