The Recipes

Mediterranean Seasoned Pork Chop

Have you been successful so far?  We're almost at the end of week three to get you started as a OneIfByFoodie, so you should be doing pretty well by now!

One thing my friend Kaitlin pointed out to me is that, unlike me, she doesn't care for many fish or seafood dishes.  It is very easy to swap out different proteins in any of the dishes you find here.  Don't care for fish?  Swap in chicken.  Don't eat pork like my friend Alissa?  Use beef, chicken, or even a vegetarian option such as tofu or portabello mushrooms.  The key is to learning the techniques and developing the flavors.




Mediterranean Seasoned Pork Chop

Ingredients:

- 1 pork chop, boneless and thick-cut
- 1 T. coriander
- 1 T. cayenne pepper
- 1 T. cumin
- 1 T. pine nuts, toasted
- 2 T. raisins
- 1 garlic clove, smashed
- 1/4 c. cous cous, cooked to package instructions
- handful of cilantro and mint, chopped
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Mix together the coriander, cayenne and cumin.  Rub it into the pork chop on both sides.  Season with salt and pepper.

Put the raisins in a bowl and pour hot water over them.  Toast the pine nuts in a dry skillet for 2-3 minutes; just until fragrant.  Be careful, as they will burn quickly.

Heat a grill pan and drizzle it with olive oil.  Lay the pork chop on the grill and cook for approximately 4 minutes per side.  It should be 135 degrees when you insert a meat thermometer.  Remove it from the grill and set aside to rest for five minutes.

Cook the cous cous - generally about 5 minutes once the water boils.  Toss the garlic clove into the water.  Once boiling, cover and remove from the heat.  It should take about 5-8 minutes for it to soak up the liquid.  Fluff with a fork.  Discard the garlic and mix the cous cous with the raisins, pine nuts, and herbs.  Drizzle with olive oil and plate.  Slice the pork chop and plate.

BONUS STEP if you have some jam in your house: 

Add a splash of vinegar to the pan you cooked the pork in over medium heat.  Slowly whisk in a T. of jam and let it reduce.  You can pour it over the pork.