Pork Chops with Tomatillo Salsa and a side of Robert Irvine

I was cleaning up the kids bedroom, which in itself is an oxymoron, because while it does, in fact, contain a bed, only one of the boys sleep in there. The other two have decided its much more comfortable to sleep on Mom and Dad's floor, where they can join us in bed at any random time. Fun.

So, back to cleaning. I watched Restaurant Impossible last night with my husband, who has decided that he doesn't mind watching that, since it's kind of like a remodeling show, not really a cooking show. Anyway, I was watching Robert Irvine. That man is fixing restaurants, putting peoples lives back together, renewing marriages, and inspiring 50-something women all over America to pick up the phone and call for someone to 'rescue' their

Pomegranate Mustard Pork Chops

During the warmer days of late spring, when we are tempted to laze about outside with a cool drink and let the children play in the shade, nobody wants to spend hours in the kitchen 'slaving' over a hot stove to yield a delicious roast or a stew. We crave light dishes with bright flavors and minimal effort, usually with a bit a healthy spin to try and counter act the excessive eating we have been doing during the previous, cooler months. What's funny about the meals during these months, is that they don't generate the hype that those comfort foods do.

Crispy, crunchy

I really love reading through cookbooks. If I haven't looked through one in a while, I will just put it on my nightstand, and pick it up when I am trying to get sleepy or waiting to watch a movie. I love cookbooks that have lots of pictures (sad...I know) and who's author shares personal experiences and thoughts. One of my favorite books is Feast by Nigella Lawson. It is really fantastic. She has food for every special occasion you can think of, and an entire chapter devoted to chocolate cakes! You should buy the book just for that!
I love her book because she thinks of food the way I do. Over the top. Large portions. It's fun to eat and make things that are delicious and decadent, but you don't always have time.
That's where this recipe comes in. I was reading through her book...again...and I came across a recipe for crispy pork chops. We like pork chops, but I always ALWAYS make this recipe. It's delicious, and we all love it. It's also great for company, which is another reason I love making it. But when I read this recipe in Nigella's book, I thought...I need to switch up the pork chops a little bit...and as I perused the ingredient list, thinking of how the flavors will go with each other, I began thinking to myself that this dish would be absolutely amazing.
So, I put it on the menu. About a week later, I made it for my family, and it was just as delicious as I thought it would be. I had changed around a few of the ingredients, but if you look at the original recipe it is quite similar.
Another bonus about this meal...its quick. Perfect for a night when you want a quick and easy dinner...especially when there are no kids around, since this is a quick dinner for two. There is a healthy dose of garlic, so eat up and smooch while you both have garlicky breath.

Crunchy Pork Chops

2 8-oz thin-sliced pork chops
1 egg
1 Tablespoon Dijon
½ teaspoon dried, ground oregano
1 cup breadcrumbs
2 Tablespoons Parmesan cheese
1/4 cup oil for frying
3 medium tomatoes
½ clove garlic, minced
1 Tablespoon olive oil
Juice from ½ a lemon
4 cups baby spinach leaves, washed
Combine egg, mustard, oregano, and salt and pepper in a shallow dish. In another dish, combine bread crumbs and Parmesan cheese.
Press the chops into the egg mixture, coating both sides. Then dip the chops into the breadcrumbs, covering them evenly. Let them lie on a wire rack to dry slightly while you heat the oil in a large frying pan. You need to cook the chops until they’re a deep golden color, about 5-7 minutes a side.
Meanwhile, quarter the tomatoes and take out the seeds, then cut them into strips and dice them. Combine diced tomato, minced garlic, oil and lemon juice in a bowl, and add salt and pepper.
When the chops are ready, toss the spinach in the tomato mixture, and divide the salad between two large plates, and place pork chop alongside.

The Go-To Dinner: Pork Chops

We love to have company over and there is one meal I make more than any other when we have people over: Pork chops. Not just any pork chops, pork chops with apples. When I was a kid, I remember my dad talking about eating pork chops with applesauce. I thought that was pretty disgusting. Right up there with creamed tuna on toast and 'ramen-a-la-dada' (trust me, you don't want to know). Alright, I'll tell you. Ramen noodles cooked as usual and accompanied by cut-up hard-boiled eggs, mixed frozen vegetables and soy sauce. Not a big fan.
Anyway, back to the pork chops. As a young teenager, I made sure nothing on my plate touched the other items on my plate. I hated it when people served me and the mashed potatoes were touching the corn, and the gravy from my Salisbury steak was rushing to meet my buttered piece of wheat bread. Yucky! Or so I thought. When I began cooking as an adult, I realized some of the delicious unions that occur when foods meet.

I am not talking about those bland, tough chops with mealy applesauce smeared on top. This, I assure you, is not the meal I am describing to you. This meal is easily and quickly prepared, looks amazing and impresses every time. Don't you wish all meals went like that?
For starters, the pork chops are 'cured' in a mixture of salt, brown sugar and rosemary, that imparts a wonderful depth of flavor  and allows the pork chops to cook quickly and retain their moisture.
Secondly, the chops are fried in bacon grease. Now, if you are not in the habit of keeping bacon grease, get into it! Green beans, eggs, breaded zucchini and more reach astronomical levels when fried in bacon grease. Before you know it, you will be eating it with your breakfast cereal (ok, maybe not).
Then, you cook peeled apple pieces in the leftover grease with a bit of chicken stock, cinnamon and apricot jam. the emerging sauce has a hint of sweetness and gives you that magical union of fruit and meat. My husband asks for this meal at least every few weeks, and is always elated to find it on the menu for dinner.
I assure you, you will come back to this recipe time and time again-whether its to impress company, a quick weeknight dinner, or a way to use those lonely apples sitting on your counter.
Trust me.

Pan Fried Pork Chops with Glazed Apples

Serves 4
2 Tablespoons firmly packed dark brown sugar
1 Tablespoon plus 1 teaspoon kosher salt
1 Tablespoon chopped fresh rosemary
4 Thin-cut pork chops (about 1/2 inch thick each)
Freshly ground pepper
1 Tablespoon bacon grease, plus more if needed
2 Small to medium crisp apples such as honey crisp, gala, pink lady, Fuji or jazz, peeled, cored, and cut into 1/2-inch pieces
1 1/2 Cups chicken stock
1/3 Cup apricot jam
1 Tablespoon apple cider vinegar (or another if you don't have it)

Combine the brown sugar, kosher salt, and rosemary in a small bowl and stir together. Coat the pork chops on both sides with the mixture, gently massaging the meat with your fingers to jump start the curing process. Let stand for 15 minutes. Rinse the chops and pat dry with paper towels. Season the chops on both sides with pepper to taste.
Melt the 1 tablespoon bacon grease in a large heavy skillet over high heat, add the pork chips, and cook until crispy brown, about 2 minutes on each side.
Transfer the pork chops to a plate and cover with foil. Add the apples to the skillet and cook, stirring gently to brown slightly, about 30 seconds, adding a bit more bacon grease if the pan is dry. Add the stock, jam, vinegar and cinnamon and stir well. Cook until the sauce thickens and is rich brown in color, about 10 minutes. (Don't cook down the sauce too much, but if you do, simply add a little more stock.)
Uncover the pork chops and top with the glazed apples.
For a beautiful and festive variation, add 1/4-1/2 cup of dried cranberries when you add the stock.
We like to eat this with Green Beans....