Friday, July 18, 2014

Polar Vortexes and Pork Chops

We are in the midst of what they are calling a polar vortex.

It's rather dramatic and conjures up images of blizzards in July. In fact, it only means that we are having what used to be called a cold snap. Our nights have been in the 50s and one or two days the temps didn't get to 70. Not life altering. Well, unless you are hanging at the beach.

I think it has been rather pleasant. But, I always have been a weird one. I'd love to live in a climate that hung in the 60s and 70s during the day, dipping to the 40s and 50s at night.

It's much more pleasant for running. Really.

And for grilling.

I mean, you can grill anytime. Freezing weather. Weather so hot that you don't need a grill. Or this week's weather, when you won't actually die of heat exhaustion flipping burgers on the grill.

Or pork chops.

I grew up eating pork. I'm a pork lover. I love how the fat cooks into and out of the meat, making a succulent chunk of Wilbur. 

Pork is awesome when simply salted. But, you also can't go wrong with a rub. This pork chop recipe has a mildly spicy rub made up of chipotle chili pepper sauce and cumin, with garlic and olive oil. It adds great flavor to the meat, and pairs nicely with the simple corn salad.

The corn salad is quick and easy, showcasing raw, fresh corn and avocado. The yellows, reds and greens make for a colorful plate of dinner.

Spicy Pork Chops with Corn Salad
1-1/2 Tbsp chipotle pepper sauce
1-1/2 tsp cumin
1-1/2 tsp olive oil
2 garlic clove, minced
1 tsp salt
4-6 (3/4”) pork chops
6 medium ears corn
4 medium tomatoes
1 avocado
1/2 cup cilantro leaves, chopped
1/4 cup lime juice

-Prepare grill for grilling.
-In a small bowl, stir chipotle sauce, cumin, oil, garlic, and 1/2 tsp salt. Mix, and then rub on both sides of each pork chop, coating evenly.
-Place pork chops on grill over medium heat. Cover and grill, turning once, until they are nicely browned on the outside and slightly pink on the inside.
-Husk corn. Cut kernels from the corn and place in a bowl. Chop tomatoes and add to the corn. 
-Peel, pit and cut the avocado into 1/4” pieces. Add to corn. Add the lime juice, cilantro, and remaining salt and stir to combine.
-Serve pork chops with the corn salad. And additional pepper sauce, if desired

What are you grilling this weekend?