I have been slacking here. Yup. So here is a completely non-entomology post about the latest shiny thing to attract me: Cooking random things!
- Ground coffee (2Tbsp)
- Chili powder (2tsp)
- Garlic powder (1Tbsp)
- Salt (1Tbsp)
- Fresh ground pepper (to taste – I did 7 twists)
- Ground mace (1/4 tsp)
Rub your pork chop or steak in the rub mixture. Thoroughly coat each side of them and let them sit in covered in the fridge for a few hours. Play with proportions for each item. More salt helps to give a sort of brine effect. My measurements above are estimates. I just used a small amount of mace.
Preheat oven to 400F
Other items for my nights meal:
- Shallots (2)
- Garlic cloves (4)
- Mustard greens
In a large skillet heat some butter, add chopped shallots and chopped garlic. Cook down then add pork chops. Cook the pork chops for about 3 minutes on each side. Place in the oven for about 6 minutes.
Check temperature at the end to be sure it’s around 135-140. Remove from pan and let stand for about 5-10 minutes. While they are sitting, trim off the fat and throw back in the pan you just used. Turn the burner back on. Add mushrooms and cook down till at preferred texture. I like mine cooked to near-crispy. Add greens and wilt for a few minutes.
By the time you’ve finished this your chops have sat long enough and you’re good to go! Remove those strips of fat from the pan. Plate your greens and eat!