A BEAUTIFUL PORK CHOP TUESDAY

Monday, March 29, 2010

What you see here is one of the most popular dinners I’ve made in awhile. I maintain that a parent should not cook to please the children, but it is so sweet when it happens that you do.

Weeknight meals are a challenge for so many people. I get it, believe me. Until you find your way to planning ahead, it will always be so. You need a system. You need a standard way that you go about planning, shopping, and cooking. Once you become accustomed to doing it one way, you get into the groove of it. It can even become enjoyable.

The dinner you see here was easy to plan and easy to cook. I bought a gigantic pack of 10 pork chops at my warehouse grocery store on Saturday. I froze half. On Sunday, I bought a huge assortment of fresh-off-the-farm vegetables. Where long ago, I might have gotten excited about Last Call at Neiman Marcus, today, the produce section at my local Whole Foods or farmer’s market gets me going. Spring’s produce is gorgeous. It’s easy to buy when it all looks so good, and it’s certainly cheaper than a pair of shoes. On Monday, I marinated the meat. On Tuesday, I threw this meal together in about 30 minutes.

Here is the recipe for the whole plate:

1. MARINATED AND SAUTEED PORK CHOPS: In a gallon-size freezer bag, combine 1/2 cup olive oil + 1/4 cup lemon juice + 1 coarsely chopped onion or 2 chopped shallots + 2 chopped cloves garlic + 4-6 sprigs fresh herbs like thyme, rosemary, or oregano. Refrigerate 4-24 hours.
When ready to cook, drain and discard marinade. Pat chops dry and season with salt and pepper. Heat 2 Tbsp olive oil over MEDIUM HIGH heat. When hot, add chops and saute on both sides until browned and juices run clear, about 5-8 minutes per side depending on their thickness.

2. FRESH ENGLISH PEAS
I am a fan of the frozen pea for its convenience and decent taste, but fresh peas are on another level. Place peas in a covered microwaveable dish with 1-2 Tbsp water and cook on HIGH 3-4 minutes. Drain water. Throw in 1/2 Tbsp butter to melt and then season to taste with a pinch of dried dill and salt.

3. BOILED QUINOA
The Aztecs ate this protein-rich whole grain. It is a refreshing change from our usual brown rice or baguette. Place 1 cup quinoa in a saucepan with 1 Tbsp butter or olive oil + 2 cups chicken or vegetable broth. Boil on HIGH heat. Reduce heat and simmer for 15 minutes. Season with salt; fluff with fork and serve.

4. BOILED CORN
Boil a large pot of water. Drop in the corn. Boil until tender, about 5 minutes. Drain and serve plain or drizzle with a little butter.