Happy Friday, cowboys and cowgirls. Shaping up to be a lovely spring weekend. For those of you who celebrate, have a lovely Easter and/or Passover. Might I recommend lamb?
In the CWD household, we’re taking a little trip down to the Cape, where we’ll be glamping at Autocamp Cape Cod. I’m looking forward to a relaxing weekend, some biking, some seafood, and maybe even a little dip in the ocean. Who knows!
Now the recipe this week has nothing to do with lambs, flights from Egypt, or last suppers — but it does have everything to do with easy weeknight meals. See, today, we’re making pork chops. I’m talking big fat honkin’ cuts of pig, cooked more like a steak than “the other white meat.” Given that pork chops are a regular item in our meat CSA, this is a staple meal for us. Serve it with some mushroom raviolis drenched in butter and parm cheese, or with roasted brussels sprouts. You can’t go wrong.
Get the biggest, thickest, double cut, bone-in pork chops you can find. About 30-60 minutes before you’re ready to cook them, douse them in Honey Hog and let them come to temperature. You can also pre-heat your oven to 375(F).
Once you’re ready to cook, heat up a cast iron (or any oven-safe) pan til it’s piping hot, toss in a healthy pat of butter (pun!), and let it start to sizzle. Once it’s starting to brown, toss your chops into the pan and let them sit, untouched, for oh, say, three minutes or so, until one side is nicely browned.
Flip the pigs, give them a moment on the burner, and then move the pan to the oven and let them hang out for 10-15 minutes, depending on the thickness of your chops. When they’re done to your liking (135(F) internal for you nerds), take them out, and enjoy!
When you’ve finished, gnaw on the bones like a caveman and then save the bones for stock.
There ya go. Live long and eat well!