Tuesday, May 29, 2007

Salty Pork Of Doom

Yes, it's the return of Cooking Isn't Complicated. I was trying to do this as a 'weekly' thing, and then got distracted. Shiny. Today's recipe is shamelessly stolen from Raven.

You will need:
Pork chops (with or without bone; your preference)
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You already have:
Frying pan
Cooking oil
Salt
Multispice

Put some cooking oil in the bottom of your frying pan and heat it up to 'most of the way hot' - maybe 6 or 7 if your dial runs up to nine. Liberally salt and multispice both sides of the porkchops and toss them in. If your multispice is a salt-based spice like seasoning salt, you can skip the salt and just use multispice.

Maybe put a lid on to avoid splatters, leave the porkchops for 3-4 minutes, unless they start to burn. Flip 'em, and repeat. Flip them once or twice more, if you're paranoid and don't think they're cooked. (I do this. Somewhere in my past, I was instilled with a deep-seated fear of undercooked pork. Oddly, undercooked chicken doesn't really bug me.)

Goes well with a potatoe-y starch, especially a lazy one like fries. Green vegetables work well with this, like broccoli or peas. Less green veggies like carrots or cauliflower not so much. I have no idea why.

James

Labels: Cooking isn't complicated

3 Comments:

Raven said...: What really goes the best with salty porkchops is applesauce! Only, for some reason, the people I live with do not acknowldge this universal truth.; 1:30 PM
James said...: Weirdo.; 1:50 PM
greypanther said...: For those who can eat pork I salute you!

For those of us who can't I still prefer applesauce.; 1:09 AM