For my those who frequent the SRM blog, you know I love to cook and to share recipes anyone can replicate at home. Although sometimes complexity is a good thing, sometimes less is more. On week nights, time is valuable. Who has time for frivolities? This is why bone-in pork chops make a perfect week night meal. Sear them in a pan and finish in the oven or throw them on the grill. Either way, there is just something about taking a thick, nasty piece of pork and putting it over a flame. I like to find bone-in chops with a thick layer of fat around the outer edge. This promotes better flavor, it retains moisture, and if you cut vertical slits in it, makes for a unique presentation. I season the chop very simply using olive oil, garlic powder, paprika, and fresh ground S&P. I like to marinade the chops at least an hour in advance but this isn't actually necessary to achieve good results. Just remember, you want to cook the chop only to about 155 degrees and pull it off the grill. If you overcook them, they will be tough and dry. No good. Even if there is a small amount of pink, at this temperature the meat is perfectly safe to eat. Pair with fresh green beans. For amazing green beans that retain their bright green color and a balance between tenderness and crunch, boil water vigorously on high. Add salt and add in green beans. Strain in a colander once the beans are al dente. In the empty pan, coat with olive oil and saute chopped garlic. Add green beans back to pan and remove from heat. Toss with oil, garlic, and sea salt.
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