In today’s frenetic and always on-the-go world, I’ve been trying to live more mindfully and work on enjoying each individual moment.
I’m not doing so well.
I’m one of those crazy, always like to be busy, always moving types. I work the job I do because I loathe “downtime” at work. I’d rather be pulled in a hundred different directions, with hard deadlines that need to be met, problems to be solved and a lot of troubleshooting.
So when I am relaxing I want to relax. I’m talking full on slug mode on the couch, only broken by sips of water where I can completely shut my mind off and go brainless. The TV might be on, but my mind is completely in a meditative state.
It’s definitely been a struggle to slow down and try to live in each moment. Even eating is a struggle. I spend a large chunk of time thinking/planning/making food and I constantly have to remind myself to actually slow down and savor each bite. Cooking is really a prime example of my favorite way to unwind. Time flies by and I find myself enjoying the rhythm of chopping onions, or sautéing a dish. The sound of a pork chop sizzling on a grill pan, or water running as I rinse the frozen corn I’m defrosting.
This is one of those quick weeknight dinners. Make a quick rub for a pork chop and throw it on the grill pan or, if the weather is nice, out on the grill. Then mix together some corn, peas and broccoli with some chipotle chilies and lime to round the meal out. I always brine pork chops for an hour, especially when cooking using a high heat method like grilling, but if you were really in a rush you could skip this step and just be extra careful during the cooking.
- 1 ¼ tsp chili powder
- 1 tsp each salt and brown sugar
- ¾ tsp oregano
- ½ tsp each freshly ground pepper, cumin, and chipotle chile powder
- ¼ tsp coriander
- 4 (6 – 7 oz) bone-in center cut pork chops, about ½ inch thick
- Heat a cast-iron grill pan over medium high heat for 5 min (yes time this portion – let it heat for 5 minutes before even thinking about cooking).
- Combine all rub ingredients and rub on each side of chops.
- After the cast-iron grill pan has pre-heated for at least 5 minutes, place pork chops on pan and cook for 4 minutes. Flip and cook for 3 more minutes.
- Remove pork chops to a plate and let rest for at least 5 minutes before serving.
To brine pork chops, combine 2 cups of cold water with ½ Tbsp kosher salt and ½ Tbsp sugar, stirring well to dissolve. Place chops into water and let sit in the fridge for at least 1 hour.
- 1 tsp olive oil
- 1 bunch of green onions, thinly sliced
- 1 ½ cup frozen chopped broccoli, defrosted
- 1 cup frozen corn, defrosted
- ½ cup frozen peas, defrosted
- 1 chipotle chile in adobo sauce, minced + 1 Tbsp adobo sauce (could bump this up to 2 chilies + 2 Tbsp adobo sauce for more heat)
- 1 ½ Tbsp lime juice
- Salt and Pepper, to taste
- Heat 1 tsp olive oil over medium high heat. Add in green onions and sauté for 2 minutes. Add frozen veggies and sauté for 2 – 3 minutes until warmed through.
- Add in chipotle chile and adobo sauce and cook another minute. Remove from heat and stir in lime juice. Season to taste with salt and pepper.