"Hey guys, this is when I introduce you to someone that actually knows what they are doing in the kitchen, besides open a bottle of wine. My good friend Chris Brown has taken his time, camera, and cooking skills, to do a recipe with beautiful photography, and boy, is it mouth watering. C'mon Chris, take it away!" - Tams
Hey all! Chris from Cooper Brown Studio here! Tamar has been crazy enough to let me guest blog for The Food Diet, so I thought I’d start out with a simple, very approachable recipe. After all, this is the year to #benormal in the kitchen. I’m burned-out with the “Pinterstification” of the kitchen. No more mini ancho-chipotle turkey meatloaves baked in muffin tins for a while. I get it, but let’s learn some basic dishes. And it doesn’t get more basic than this. Ok? Ok.
Salty Lemon Pork Chops
- Thick Cut Pork chops
- 1-2 tsp of course salt per chop (I like Maldon Salt)
1. Pour a glass of wine and heat up a cast iron skillet over a medium to medium-high for a bit.
2. Put 1-2 tsp of salt on one side of the chop. I know it seems like a lot. But trust me.
3. When the pan is hot, lay the chop unsalted side down. You don’t need oil.
4. After 10 or so minutes, when the salt goes clear and your house smells of lovely frying pork, flip and cook for another few minutes.
5. Remove from skillet and you can scrape the excess salt off if you want. I like to keep it on there. Squeeze a decent amount of lemon juice over the chops and serve. Simple, right?
6. Optional: For a quick pan sauce, I like to deglaze the pan with some vermouth and chicken stock and let a couple sprigs of thyme and a smashed clove of garlic or two infuse with that while the liquid reduces over med-low heat. When the sauce thickens some, turn off heat and throw in a knob of butter, stir to melt and incorporate everyone. Pour over or use for dipping.
7. You can give your guests knives and forks, but by the end, in my experience, everyone is eating these things with their hands.
And remember! #benormal