Yum, Yum Eat 'Em Up

Despite the fact that we ate sitting on the living room rug with our chins practically resting on the coffee table, last night's dinner was so delicious it felt like we were celebrating! In hopes that folks the world over will replicate and relish in it as much as we did, I'm writing a special food post (which I intend to do more of in the coming weeks). Besides the delectable taste, the greatest parts about this meal were that it was easy to make, included a healthful smattering of ingredients, and featured an almost pedestrian dish -- pork chops. Chops get a bad rap because they're common fare and often poorly cooked. Nothing says yuck like a shoe-leather, rubbery chop from factory-farmed pork; but a thick-cut pastured pork chop cooked to perfection warrants some major mouth-watering. I marched to our deep freezer yesterday morning to find what vestiges I could from last year's hog. Sure enough a package of 1-1/2 inch chops was beaming with celestial light in front of me. Yum. Below are very simple iron skillet instructions for the tastiest chops ever. The accompanying veggies that graced our plates alongside the meat are also well worth it (*Don't miss the veggie recipe at the bottom.*).


Perfect Chops:
Serves 2 (plus leftovers if the chops are titan-sized)

2 thick-cut bone-in pork chops (a fat cap along the outside edge is best, but not required) *If you prefer thin chops, adjust the time below so as not to overcook.
Garlic powder to taste
Salt & Black Pepper to taste

1. Place a cast-iron skillet large enough to fit your chops into a cold oven. Preheat oven to 450F.

2. Pat the chops dry with paper towel. Rub salt, black pepper, and a generous amount of garlic powder on both sides of the chop. Allow flavors to meld and chops to come to room temperature while oven preheats.

Note the integral ingredient...the party plate.

3. Place chops in the hot skillet in the oven for 8-10 minutes.

4. Flip the chops to brown the other side for another 8-10 minutes.  Check that the meat nearest the bone (or the thickest in the middle for boneless chops) is white with a barely-there hint of pink at the very center. Remove from skillet.

5. The meat will continue to slightly rise in internal temperature at this point, but should be fully cooked, juicy, and tender.

6. Serve with a slightly buttered baked sweet potato, plain couscous, and vinegar-braised winter greens.

Vinegar-Braised Winter Greens (Chard, Kale, Spinach, etc.)
2 T butter
1 large bunch of greens (or roughly 2 lbs of spinach), stems/ribs removed and chopped
1/2 large onion, thinly sliced
2 T apple cider vinegar or red wine vinegar

1. Melt butter in a large skillet on medium-high heat.
2. Add onions. Cook 1-2 minutes until translucent.
3. Add greens. Toss to coat with butter.
4. Add vinegar. Stir to coat greens, then quickly cover the skillet.
5. Steam while covered approximately 2 minutes until greens are wilted but still brightly colored.

******Don't forget to lick your plate afterward!!!******