RCP: Tender Spicy Pork Chops

%^)

Most pork these days is too "meaty" and ends up being a bit on the tough side ... this recipe/method makes for some very tender pork chops ... spicy, too ...

2 T Olive oil
4 Pork loin chops, approx 1/2-inch thick
1/2 C Freshly squeezed lemon juice
3 Cloves fresh garlic, peeled and minced
1/2 T Paprika
1 t Dried thyme
1/2 t Cayenne pepper

Heat olive oil is a large heavy skillet over medium-high heat ... brown pork chops about 5 minutes per side ... mix lemon juice, garlic, paprika, thyme, and cayenne pepper into the skillet ... cover and simmer 20 minutes or until chops are cooked through ... remove the pork chops from the skillet and set aside ... over high heat, reduce the remaining liquid for about 5 minutes ... briefly return the pork chops to the skillet coating them on both sides with the reduced mixture ... serve immediately ...

2 Large servings or 4 small servings

Clink !

%^)

Speaking of pork chops being "too meaty":

Are there places where one can buy pork from traditional breeds of pigs, as opposed to the new-breed ("the other white meat") pigs with the fat-deficient flesh that dominate the US market these days?

-Paul W.

I have not bought from mail order source so I can't recommend any one in particular but you can search by breed - Berkshire, Kurobuta etc. and find sources. Some names are recognizable and reputable.
My friends, the one who do it all from scratch, just took 2 Berkshires to market. Waiting to pick up my lot.

Are there places where one can buy pork from traditional breeds of pigs, as opposed to the new-breed ("the other white meat") pigs with the fat-deficient flesh that dominate the US market these days?

Kurobuta is still commercially available. We are having Kurobuta tenderloin Saturday night.