A bone in beef rib-eye is a steak. A pork loin cut is a chop. A beef T-bone is a steak, a lamb T-bone is a chop. Huh?
The pork in this recipe is a sirloin chop. Or steak. Who knows. It depends on what the butcher thinks he can get more money for.
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| Another great, fast, inexpensive meal |
The pork is seasoned simply with olive oil, chipotle powder, garlic powder and salt and pepper then grilled in a cast iron pan
.The salad is dressed with walnut oil
and this great French cider vinegar
. Each of these is expensive but the amounts used on this plate costs pennies.The bread is a ciabatta toasted over a gas burner. It stays soft in the middle but the outside gets crusty and smokey.
The beets are raw yellow beets that I sliced so thin you can see through them.
The pork is easy to make if you have a heavy bottomed frying pan. You can use a non-stick pan too if the bottom is not too thin.
You want to take the pork chops out of the fridge at least ten minutes before you cook them. If you take them right from the fridge they won't be as tender. Cook them over medium heat so they brown and take them out just as they firm up. Let them rest for a couple of minutes before you eat them.
A hunk of meat, crusty bread and a flavor salad in about 15 minutes. Total cost for the meal: about two bucks!
I sauteed some onions and tomatoes in olive oil, threw in some peas, rosemary from the garden and some thin slices of home cured and smoked pork. The salad is just apple and walnuts with a little walnut oil and lemon juice and black pepper. Dash of salt on the salad but the ravioli didn't need it.