It’s me, Elana, back again with another delicious Mexican week recipe.
FYI, I’m a curly haired Jewish girl. I was raised in a Kosher house and only began to cook pork in my 20s when I had eaten so many chicken breasts I just could not get another one down! I highly recommend this meat. It’s really easy to prepare, extremely tasty and cheap. Also, if you look for lean chops, bone-in or boneless, it’s healthy but filling!
There are two ways to approach this recipe – you can either prepare it and immediately pop it under the broiler or you can marinate the meat over night. I like to broil almost all of my meat but if you’re afraid of an open flame, I recommend you put this in a good sauté pan with just a smidge of oil. If you do this stove top, limit the amount of liquid that goes into the pan or the meat will practically boil. The following recipe will be for the marinated version, something I highly recommend and can be easily adapted for the day of. This recipe is also easily doubled, tripled or whatever.
(Tip: only cook one chop and freeze the other if you’re not interested in dinner suggestion #2)
1. Select and peel 1 medium sized clove of garlic and dice (dicing means you need to chop this up into super tiny bits). Alternatively, you will need about 1/2 teaspoons of pre- chopped garlic per pork chop. Set aside.
2. Take about 1/2 of the cilantro remaining after the black bean and corn salad, wash, and chop coarsely. Set aside.
3. Place the pork in some of that nice Chinese take out plastic-ware, a bowl, or a glass baking dish, depending on what you have nearby.
4. Spread the chopped garlic on top of the pork chop. Sprinkle the cilantro evenly on top of the pork chop.
5. OPTIONAL – Slice up ½ the jalapeño and sprinkle over the pork chops.
6. OPTIONAL- Pour a ½ cup of wine gently over the pork chop so the garlic and cilantro are not fully washed off the chop. I tend to keep a bottle of white wine in the fridge so I often cook with it, this recipe is great with or without it, so no pressure to use it.
7. Squeeze ½ a lime over the pork chops.
8. Sprinkle a generous pinch of salt over the pork chop and a small pinch of pepper.
9. OPTIONAL- Cover the pork chops in pastic wrap and put it in the fridge, allow to rest overnight. When you wake up the next morning, flip the pork chops and return it to the fridge. It will be ready for cooking when you get home from work that day.
10. Broil – Put the chops on a broiling pan (no oil needed!), set the broiler for 550, or low depending on your oven settings (everyone’s oven is different so you may need to
improvise this part a bit). I cook the chops for 4 minutes on each side (pour some of the extra liquid from the marinade over it when you flip the meat), then remove from
broiler and cut a small line in the middle. If the chop is still pink, return to the oven and flip every 2 minutes until the pork is cooked through. For those of you unfamiliar with pork like I was, pork, like chicken, turns white when cooked. A little very pale pink is ok, but shades of fuchsia means your pork is not done.
Sauté – Put a smidge of oil in the bottom of the pan, let it heat up over a medium heat. Add 1 of the pork chops and pour 2 tablespoons of the marinade over the top.
Cover and let cook for approximately 6 minutes. Flip the pork chop and repeat. Cut a small line in the middle and keep cooking uncovered if it is pink. Once the chop is
uncovered, the liquid should start cooking off more quickly and you can continue to add tablespoons of it as it cooks. Repeat with the other chop.
11. Once the pork is cooked, serve one chop on a plate with a generous serving of the black bean and corn salad and enjoy!