Rosemary-rubbed pork chop with tomato salad and sauteed mushrooms
Recipe originally uploaded by The Kitchen
This one is particularly simple for me, as I have a large rosemary bush growing in the yard. And I usually have a chop or two in the freezer for just such an occasion. These beautiful trumpet mushrooms were the result of a successful farmer's market trip the previous weekend.
First, Rinse and pat dry pork chops and bring to room temperature. While they are warming to room temperature, chop and mix the following for the rub:
- 1 tablespoon rosemary
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon cumin
Then, rub the mixture over the chops coating all sides.
If you have a grill pan, coat it in about 1-2 tablespoons of (non-virgin) regular olive or grapeseed oil. Heat up the pan a little first. Toss the chops on for 6-8 minutes per side (depending on how thick).
While that's cooking, chop some green tomatoes, some mozzarella and some basil for a quick salad. (Greens go bad quickly, so we don't use them that often, but tomatoes keep for almost twice as long).
I happen to have these beautiful mushrooms from the weekend farmer's market, so I chopped them with some shallots and sauteed them until crispy brown.
If you are still hungry, drop some dinner rolls onto the oil from the grill pan (for the delicious rosemary flavor) and grill it until crunchy.
Total prep time: 5 minutes
Total cook time: 15 minutes
This is a meal I usually cook when I've been at the gym, as it's quite a hearty meal (mushrooms & pork) and it fills you up.
Enjoy! Let me know if you have success with this one!