It took me a long time to come back to pork chops.
They haunted my childhood in the dried and tasteless form of a dish always referred to in our family as “Old Faithful,” which was hands-down my Dad’s top favorite dish (I get my culinary tastes from my mother.) Old Faithful went like this: you put down a layer of Uncle Ben’s rice in a pyrex dish, then you sat some pork chops on top of them and then a tomato slice, a ring of onion, and a ring of (yeeeeeechhhhhh) green pepper. Then you poured water on top of it and bunged it in the oven at 350 for an hour.
It was horrible. I can’t do it justice, but I’d love to see someone like Jonathan Franzen have a go. It was six kinds of horrible and everyone except my Dad realized it. I vowed, as you do when you are 12 and very very very bored, to grow up and never ever have Old Faithful again.
Then I learned about brining and grilling. I came hesitatingly back to pork as a food group and then started to experiment with treating pork chops before cooking them. A whole new vista opened up. Great things happen to pork chops when you give them a bit of TLC! The combination of a sweet and salty brine and a tangy marinade get the meat ready for a quick grill or pan sear that locks in flavor and moisture. Most of the work can be done ahead of time, which make these an idea dinner party dish or a quick midweek meal. They go well with mashed potatoes, risotto, or just a nice green salad and a loaf of french bread.
Even my Dad has given these his seal of approval, so I’ve christened them “New Faithful.” Give them a try!
New Faithful — Lemon Thyme Pork chopsIngredients
For The Marinade
For The Brine
Directions
To Grill:Preheat your grill to the hottest setting. Temper the grill with a wad of paper towels dipped in vegetable oil (use tongs for safety). Place the chops on the grill and sear for 3 minutes. Salt and pepper the opposite side before flipping. Sear the opposite side for 3 minutes. Use a pair of tongs to lift and char the fatty edge of the chops. Remove to a platter and tent with foil. Serve immediately. To Pan Sear:Place a large skillet on high heat and skim with 1 teaspoon of vegetable oil. Use a paper towel to mop up excess oil. When the oil is smoking, add the chops. Sear for 2/3 minutes on each side, then remove to a platter and tent with foil. |
Serve, and enjoy!
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Hey there Moscovores!
Do you have an Old Faithful lurking in your culinary closet? What’s your story? Hit the comment button and share!
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