As you well know, I've been eating a lot of veggie dishes lately. There have been days recently that as I posted a dish I could just feel the carnivores begging for a nice hunk of meat.
I've been jonesing too, I guess, so last night I grabbed this nice thick-cut pork chop, basically a pork porterhouse because it has a nice sized tenderloin attached to it, and heated up a trusty cast iron skillet. As the skillet got hot, I lightly oiled the chop and generously rubbed it with Survival Spice™, which gives pork all the lovin' it will ever need. I roughed chopped a red onion and sliced some regular white mushrooms, and other than prepping a simple green salad, I was good to go.
I wanted this to be simple so I did everything in the same skillet, but if you want a nice crust to your chop, the last thing you want to do is dump everything in at once. Other than the fact that your veggies would be done far too soon, your mushrooms in particular are going to release a lot of liquid, which would keep your chop from getting beautifully browned. And we love a nice crispy crust, don't we?
So, into the medium hot skillet the chop went, nicest side down. I gave it plenty of time to get nice and crispy, and to let the Survival Spice™ work its magic. Once I flipped the chop, I added the onions to give them a head start, then the mushrooms a few minutes later. The chop was done, so I transferred it to a plate and then topped it with the mushrooms and onions.
Oh man, was it good. Juicy, crispy, and tender, and wonderfully complemented with the veggies on top. Don't forget, I had a salad, too...
This is pork. I do not like pork. But if I did like pork, I would like this pork.
This is good pork, Julie. It has vegetables on top, see? :-)
Most excellent!
Thank you kindly, sir. As much as I was tempted to embellish it, I forced myself to keep it simple, and I'm glad that I did.