Here’s another one of those open-palm-meets-forehead recipes that I’ve had in my repertoire for a long, long time (since 2/2000 according to my chicken scratch) but has never made its way to the blog until today. It’s such an easy prep for a simple and inexpensive cut of pork, and I am sorry for not sharing it before now. I’ve been holding out on you guys, I guess! But since boneless sirloin chops are on sale this week, there’s no time like the present. Give them a try, and don’t skip the coconut rice — it’s not that much more work than making a boxed version but tastes just a little extra special. In fact, it goes over so well here that I’m always mad I didn’t make a wee bit more.
I’m pretty sure these are the best pork chops I’ve ever made. No, they’re not bikini friendly. And yes, they will require an extra three hours or so on the treadmill, if you care about your waistline getting to jiggly and that sort of thing. I took the hit. It was worth it.
I don’t really have much else to say about these chops, but I do have one helpful little tip I’ll offer (which I gleaned from watching many hours of Food Network and did not invent on my own): when it comes to breading food — any food — work with one hand. This way you always have one clean hand available to adjust the heat on your stove, or brush your bangs out of your eyes, or return a text from your smallest child who has messaged you from upstairs to ask you what’s for dinner.
You might recognize this recipe — if you’ve been reading this blog for more than two years, that is — and by now you know I wouldn’t hit you with a re-run if it wasn’t something I really, really liked. It was absolutely my intention to share a new recipe today. But I stumbled upon this one and I couldn’t resist making it again!
These pork chops are a riff on my favorite barbecued chicken recipe, which I’ve already made at least four times since grill season began. I’ve been turning to it so often recently that I now keep a small container of the homemade spice rub on hand at all times, as well as a vat of the sauce in the fridge. Last night we had it on some gorgeous salmon fillets; today I decided to give it a whirl on the boneless pork chops that are on sale.
Worked like a charm, as I expected it would. We’re all out of propane again (dang!), so I had to broil them inside, but they still turned out tender, juicy, and delicious.
I’ll bet you’re thinking I fell off the Wellness Month wagon and jumped on the — GRAVY train. Har. I didn’t. Believe it or not, today’s recipes come from Cooking Light, so they still fit in perfectly with the whole Wellness thing we’ve got goin’ on.
I’ve been doing a little bit of research about the three main types of Asian cuisine: North East (China, Japan, and Korea), South West (India and Pakistan, for instance), and South East (Thailand, Vietnam, and Singapore). Today’s recipe, as you can tell, has a definite South East Asian flare, and it is deeeeee-licious!
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