Cilantro Lime Pork Chops

Mmm. Cilantro. Mmm. Citrus. Mmm. PORK.

Serving Suggestion: STARCH!
Actually, I just keep conveniently forgetting that corn is NOT a vegetable
Jer keeps reminding me... damn him!

See here's the thing. Pork chops can be tough to cook. Because they get tough. (har har har) There is literally nothing worse than chewing on a tough pork chop, trying to cover it up with barbecue sauce, hanging your head in shame.. (yea that's what bbq sauce reminds me of... sad) So how can you make this not happen? Honestly, I have no idea. Was that a huge let down? I'm sorry. Things that I do know: every time I've ever baked pork chops they've been tough, I've had lots of luck with grilling them, bone-in pork chops are tougher to make tough (that's not going to get old for me, I'm sorry... not). It's also my theory that because I buy cheaper pork chops, they are fattier, and therefore more forgiving (like sweatpants! or Joey's thanksgiving pants). I think that's probably accurate. Anyway, I cooked the boneless chops I used in this recipe over the grill and they came out perfectly. No marinade. No sauce. If that makes you nervous, you're normal. But it worked. I shrug my shoulders. Anyway, tried and true, just don't overcook and you'll get the perfect chop. Mmm pork.

Speaking of Joey's Thanksgiving pants, it's been coming to my attention more and more that not everyone in the world has seen every episode of Friends ever. This boggles my mind and makes me feel sad for you all. BEST. SHOW. EVER. I've actually been watching some re-re-re-re-runs on TV lately... gets me every time. I love cheesy jokes though, in case you hadn't noticed. One liners, silly puns, etc. Oooooh, the great American sitcom. I miss you. Snookie: "the poof" will never be as cool as "the Rachel".

Wait, were we making something? Oh yea. Cilantro Lime Pork Chops. Tender pork. The citrus-y sauce compliments the taste of the grilled meat well (definitely cook over a grill flame where possible!). And then cilantro. Great weeknight summer dish; easy and not a lot of time spent in a hot kitchen. So let's get started! (Original recipe from Epicurious)

Just a side note about my side dishes in the picture above: 1) Brown rice and wild rice tossed with salt, pepper, scallions and juice from 1/2 an orange (meh, should've used more orange, but it had potential) 2) Corn, rolled in a little bit of butter and seasoned with chili powder (good! try this!). I'd definitely suggest making some sort of grain (rice, couscous, what have you) to drizzle extra sauce on. 

Soundtrack: Eliza Newman (catchy! adorable! ukulele!) 

Cilantro Lime Pork Chops

1/4 c fresh lime juice

1 clove garlic, minced

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 c EVOO

2 tbs fresh cilantro, chopped

4 boneless pork chops

salt and pepper (to season)

Combine lime juice, garlic, pepper flakes, salt, EVOO and cilantro in a bowl. Stir with a whisk.

Sprinkle chops with salt and pepper. Grill over medium-high heat (depending on thickness, check cooking times!) until cooked through.

To serve, pour 1/4 of the cilantro-lime sauce over each chop.

Fresh!

Chop! Chop! Chop! Pork Chop!

Finished sauce

Din!

:)

Chile Spiced Chicken Skewers with Sweet Corn and Rice Salad

• Well! That's a mouthful (pun intended).
• 
  

Pinned ya!

• 
  
• I love summer-time grilling as much as the next guy, but I can only eat so many pieces of grilled chicken breast before I start to wish it was winter again (I TAKE IT BACK!! I TAKE IT BACK!!). Maybe it's a little early in the season for that and maybe I just really like chili. Who can say? Regardless, this dish uses geometry to make  you feel like you're changing it up a bit (it's an illusion!). Serve it with this sweet corn and rice salad, which balances out the spice and adds an element of freshness. It's a great way to use the grill, or have a Sue use the grill (thanks Jer!).

Before we get started, I have to admit this dish was a lucky accident (Is that redundant? No, some accidents are unlucky!). I originally intended to make more of a Moroccan inspired skewer, but I was missing a lot of key ingredients. I had a sauce that was going with it that failed miserably. Then, after that disaster Sue was almost done with the chicken, so this side dish was another happy accident created in a panic. Poor Adam and Jeremy, they had no idea what they were getting themselves into. I feel better now that I have confessed. For penance, I will say 8 Hail Mary's. But honestly, this was really really really good despite all of that. So try it. I dare you.

Soundtrack: Battles - Glass Drop

Chile Spice Chicken Skewers

• 1 tbsp paprika
• 1 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 1/2 tsp sugar
• 1 tsp kosher salt (I had used more, but we felt it could be reduced. Feel free to increase based on preference)
• 1 1/2 tsp medium chili powder
• 1 1/2 tsp oregano
• 1 lb boneless, skinless chicken breast, cut into hearty sized chunks
• 2 red bell peppers, cut into 1 1/2 in. pieces
• skewers! (also fun to poke people with)

Turn grill on to preheat. Combine the dry ingredients (spices or what have you) in a bowl. Add chicken and mix to coat (make sure all pieces of chicken are fully coated). Stick on skewers, alternating between pieces of chicken and pieces of pepper. Make sure to stick as much of the skewer through as much of the chicken as possible; keep in mind you don't want it to fall off in grilling. Grill until cooked through.

Sweet Corn and Rice Salad

1-15 oz can sweet corn (or equivalent in cobs; I know this is sorta sacrelidge, like I said, Hail Mary's for me)

1 c. brown rice, raw (cook according to package directions, which I believe becomes 2 cups)

1/2 c. fresh basil, chopped

drizzle of apple cider vinegar

drizzle of EVOO

Combine corn, cooked rice and basil in a bowl. Toss with vinegar and oil. Serve! (That was easier on paper than in my head HAHA)

 

Ready to perform the surgery, sir!

Make sure to coat chicken entirely!

Lined up and ready to go!

Match made in heaven!

Mmmm grilled!