So this is what happened when I THOUGHT I correctly recalled a recipe I found online last week for Asian pork chops. Got the recipe completely wrong, but I can't say I regret it.
GET IT:
A pork chop
Soy Sauce
Sugar
Crushed Red Pepper
Ground Black Pepper
Garlic Powder
Scallions
Chili Oil
Baking Rack
Broiler
PREP IT:
Chop 2 scallions. Throw the pork chop in a container/bag with a bit of all above ingredients. Seriously, you know what you like...balance accordingly. Just make sure there's enough soy sauce to coat and soak chop and enough sugar to cut some of the saltiness. Let sit while you: wash dishes, start some rice and/or ask your boyfriend's thoughts on pimping your U.S. citizenship to star-spangle-eyed Peruvians. (He said no, btw.)
*Disclaimer: I have little regard for measuring units or utensils.
COOK IT:
Preheat broiler and baking rack for at least 10-15 minutes. You want it HOT! The extreme heat will sear your chop and keep it juicy. Place chop on rack. (drip pan or foil underneath for easy cleanup) Close broiler. Keep it closed. Turn when golden brown (about 6 to 7 minutes). Broil for another 6 minutes or so. Pork is done at about 155 °F. (I have no meat thermometer, only prayer.) Let rest. Enjoy.
PLATE IT:
I molded some plain Basmati rice in the center of a pasta bowl. Served with a simple spinach salad and garnished with some extra chopped scallions.
EAT IT:
Apprehensive is an understatement. But that first taste, you know the just-out-of-the-oven one you can't help but take, gave me the self-satisfied "I can actually eat this!" moment I was hoping for. This pork was surprisingly savory, especially considering the recipe I pulled up mid-marinade (the one I thought I was recalling) called for hoisin, sweet chili sauce and fresh ginger. Crispy crust, juicy center. Charred green onion bits. Yum.
The spinach didn't do much for me, but it was the ONLY veggie I had in my fridge. Need your green leafies.
So yeah, cooking is fun.
