armadillas



Direct heat

I have an announcement to make! Today I entered to win a KitchenAid Stand Mixer…along with some 60,000+ other people. My odds are slim, but they’re better than not entering at all. My fingers are tightly crossed.

But that wasn’t my real announcement. What I really wanted to say is that the broiler and I are becoming fast friends. I have grown to love my broiler. She is teaching me wonders about cooking tender, juicy meat. First the steak and now the lovely pork chops I made for dinner tonight. I will never cook on the stove top again! Okay, that’s probably not true but I’m certainly feeling that way at the moment. And it’s so fast. Tonight my dinner was done under ten minutes (not including the time it took to marinate the chops). Aaaa-maaaaaazing! Let’s not forget that the cleanup is pretty easy, too. Oh, yeah!

It seems to me that recently I’ve been borrowing a lot of recipes, some of them tweaked, some of them not. Today was no exception. I knew I wanted to make some pork chops, but had no idea how to do them up. Pan fried, smothered, baked, grilled, Asian style, Italian style (which almost happened), Southwest style. The possibilities were endless and yet I could not settle on a single idea. SO I turned to the web. Smitten Kitchen to be precise. I stumbled upon a lovely haiku she had written about her pork chops and was inspired to write my own:

Tender, soft, juicy

Pork chop how I enjoy thee

Melt in your mouth glory

I can’t take all the credit. The boyfriend helped with those lines! He can be cute when he wants to be. Anyway, so the recipe I used belongs to Deb Perelman with slight changes. I jumped the gun and ended up throwing all my spices in with the oil at once, but it turned out superb. I was a little iffy about using cumin because it just isn’t one of my favorite spices, but the more bites I took, the more I loved it. Mmm hmm!

Recipe courtesy Deb Perelman

Ingredients:

  • 3 in-bone pork chops
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic, minced
  • 2 tablespoons olive oil

Heat olive oil in skillet with garlic on medium-low heat

In a small bowl, mix together your spices. Once you can smell the garlic (it only takes a couple minutes), mix the spices into the skillet with the oil

Stir together for about another minute

Make sure you cleaned your shops. Habit, what can I say. Then pour the sauce over them in a large bowl

Now get your hands dirty!

Allow your little chops to marinate for about 30 minutes. I think I shaved off a few minutes. A girl’s gotta eat! Preheat your broiler. Spray a broiler pan with (none other than) PAM. Arrange your pork chops onto the pan as best as you can

Alright, stick those babies under the broiler for about four minutes. Oh, and don’t forget to move your rack to the upper part of your oven. I put mine one above the middle slot. I feel like the top slop is just too close. Maybe one day. After your four minutes is up, flip

Stick them back under the broiler for another 4 minutes. Easy as pie, I tell ya! Be sure to let your beauties rest for a few minutes, enough time to whip up a side salad. Pick your favorite chop and dig in. Serve with your salad and some mashed potatoes

I’d say this is another meal to add to the I-want-to-impress-someone pile. So tender and juicy! Didn’t even need a knife. Slrrp! Finish it off with a slice of Farm Fresh tiramisu that you just know you could make better. Time to pull out the notebook

Tijuana

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