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Perfecting the Pork Chop

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Really. A post about a cut of meat. One that we never bought, but now that we get them in our Community Supported Agriculture meat share, we have grown to like them. And, I learned the absolutely best way to prepare them.

In 15 minutes, you can have a dinner on the table that looks like this.

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Pan fried. Minimal seasoning. Salt, pepper and sage. A searing hot cast iron skillet with a slick of olive oil.

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Simple to cook. Incredibly flavorful.

Also, simple to keep that cast iron pan clean.

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Screaming hot water. An abrasive sponge. Nothing else. My pan, purchased years ago from Baughers in Westminster, has been seasoned with oil, occasionally a new slick added, and warmed in the oven. No soap. Never in the dishwasher. This pan is ten years old, and absolutely a joy to use. It sits on the stove, all the time.

Used for fritters. Frittatas. Bacon. Hash browns. Greek chicken. Sautéed greens.

Today, like many other days, it made perfect pork chops.

Our winter CSA ends tomorrow. For the summer, I cut back and didn’t order meat or cheese. With local farmer’s markets, I don’t have to do that. But, in the winter, Lancaster Farm Fresh gives us awesome choices. like those pork chops.

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About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

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