This is a new weekly space where I will write recipes that you can think about making when you have time over the weekend. Or you can make it next week sometime after work; I’m not holding you to anything...
In Praise Of Light
Toronto is in a craze for fat these days. Whenever I log into Instagram or Facebook I see photos of fried something-or-other sandwiches with captions like “Drool!!! I can’t wait to shove this 1800 calorie mistake into my facehole. LOL! ;);) #gonnadieyoungandidon’tcare”. All of a sudden people are trying to out-"Dangerous Dan" each other, throwing fried eggs and guacamole on top of a banquet burger, and washing it down with a 2L bottle of Faygo (orange, obviously). Fried chicken is now a thing, with everyone just trying to be better than Popeyes (nearly impossible). Now don’t get me wrong - I love gut-busting food. If there’s a special of two shawarmas for the price of one, I’m feasting Lebanese-style. But I still would love to see someone post a photo of something that isn’t going to make you feel terrible the next day. Seriously, we shouldn’t really be feeling hung-over from food CONSANTLY. Having a butcher shop doesn’t mean that I’m unaware of how I should eat more often. Maybe because I’m nearing forty I’m choosing to eat more healthily, but I want people to put the fried sandwich down and try something else. Maybe something like a nice bit of pork chop with a cherry salsa. Instagram that and see how many likes you get. I’m telling you, if your gut had an account it would be all over that.
Grilled Pork Chop with a Cherry Salsa
serves four or so people
4 pork rib chops
4 garlic cloves, chopped
4 thyme branches
2 tbsp olive oil
salt and pepper to taste
1 cup sweet black cherries, pitted and chopped roughly
4 tbsp balsamic vinegar
¼ red onion, minced
1 small stalk celery, finely diced
2 tbsp fresh basil, finely chopped
1 tbsp chives, finely chopped
1 tbsp freshly cracked black pepper
2 tbsp olive oil
salt to taste
Toss the pork chops with the garlic, thyme and olive oil and set aside. Refrigerate if making in advance.
Heat your bbq, leaving one side cooler than the other.
As the grill is getting hot, make your salsa. Toss all of the ingredients together and let sit at room temperature. Alternatively store the salsa in the fridge if you want to make this in advance. It will keep for about 4 days or so.
When the bbq is hot, liberally season your chops with the salt and pepper. Cook over the hot side of your grill, getting a sear on the meat on both sides before moving the chops to the cooler side to finish the cooking process. The chops will be done when an internal thermometer inserted near the bone reads 145°F. Remove the chops and rest them for 10 minutes before serving. Slice and arrange on a platter and serve the salsa either on the side in a bowl or drizzled all over the chops.
I recommend serving these with some boiled green beans tossed in a little salted butter, lemon, chives and toasted almonds. Perhaps a nice leafy kale salad as well?
I am going to rate recipes with pictures of Hudson the Safety Dog. One picture means the recipe is great, but you wouldn’t want to eat it every day. Five pictures mean the recipe is really healthy for you. This recipe is so good for you; I’m giving it a four Hudson review. Fried burgers get zero Hudsons. Oh, you might ask how I’m determining health – it is a purely non-scientific method where I judge how I feel in my gut after eating it. Anecdotal evidence is the best!