Saturday, May 15, 2010

May 13th - Pork Chop with Roasted Aspargus and Scallions for solo D

When I am busy for dinner with an event or game night, D eats meat.  You could set your watch by it really.  It is typically Pork Chops.  If he plans in advance, he will defrost some of the Kalbi my Mom gave us or rather him.  He cut down on his Beef in take otherwise a couple of years ago after reading a gruesome book on CAFOs and factory farms.  While I appreciated the thesis, I thought the arguement poorly strung together like that terrible Richard Dawkins book, the God Myth where some know-it-all, bar-regular spouts all the facts in their sack believing they are making a case.  Whatever.  Still, it got D cutting back his Chicken and Beef intake unless it was organic.  He asks in restaurants now.  He will still order pork in many cases by virtue of how most pig farms in Canada are run.  As well, he thinks the Canadian Pork Industry suffered what was a media driven bad year due to swine-flu hype.

Grilled and Oven Roasted Pork Chop with D's Moistmaker
This is so easy a vegetarian could do it.

200g Pork Chop, 1 inch thick
1-2l Saturated Salt Water
Canola oil for the pan
Coarse Salt and Fresh Cracked Black Pepper

Wash your Pork Chop by rinsing under tap.  In a stainelss steal or glass bowl, fill with enough water that will completely submerge the chop and enough Table Salt so that no more will dissolve or an egg can float.  Place your Pork Chop in the Salt Water for at least half an hour. 

Heat a Cast Iron Grill Pan or regular Cast Iron Pan on High and Pre-heat the oven to 400F.

Briefly dunk in fresh water or quickly rinse off the Chop and light pat dry with a lint free papertowel or clean dish cloth (that you will immediately put in the wash after).  Lightly rub the Chop with Canola Oil or other neutral flavour oil that has a high smoke point.  That is why you are not using Olive Oil this time.  Sprink with Coarse Salt and Black Pepper. 

In the cast iron pan, sear the Chop for 2 minutes on each side. 

Place the pan into the oven for 20-25 minutes.  D likes it medium so slightly pink in the middle. Medium would be about 145F internal but food safety groups recommend an internal of 160F.  Most pork nowadays is quite clean and D prefers medium.  If you feel worried at all go for 160F but be aware you may have a dry chop.

D dressed it with his Homemade BBQ Sauce made from stewing: Ketchup, Molasses, Brown Sugar, Mayonnaise, Cider Vinegar, Salt, Pepper and Yellow Mustard.  He is reluctant to give me the proportions.

As a side, he oven roasted some Asparagus and whole Scallions tossed in Olive Oil and Coarse Salt and Pepper.  He placed the tray with the vegetables spread out in a single layer under the broiler for 5-8 minutes.  Tossing.  You do not want to scorch so keep an eye on it since Broilers can vary.  Squeeze a bit of fresh lemon juice for balance and brightness.

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