Making the Rotation

No matter how you look at it, pigs make for good eating. Think about it. Bacon, barbecue ribs, Italian sausage, carne adovada -- all good eats thanks to the sacrifice of a pig. (Which reminds me of a very funny poster I saw recently at a breakfast restaurant: “Bacon and eggs – a day’s work for the chicken, a lifetime commitment for the pig.”)

What’s more, I find pork to be fairly affordable. Despite my recent near-death experience when I priced center-cut bacon, I still can find pork chops at a price that doesn’t require me to take a sedative following its purchase. I think pork chops are overlooked – the redheaded stepchild of the meat world as my always-politically-incorrect-and-proud-of-it husband would say.

So recently, as I leafed through a grilling magazine I had picked up at the grocery store (because I don’t have enough cookbooks or recipe cards at home!), I was pleased to find a large number of recipes for pork. One in particular caught my eye – mostly because the recipe’s author put as her preface that pork chops prepared this way are on her family’s regular dinner rotation. In other words, these pork chops made the rotation.

That expression is one that I think is used by many new cooks (and I’m specifically picturing one of my nieces as I write). “This meal makes the rotation.” You try different things. Some you vow never to make again, and some work out (i.e., make the rotation) and you make them again and again. As for me, my rotation consists of about five or six things that I make over and over, intermixed with various recipes I find in cookbooks, magazines, or on cooking shows or the internet. Unfortunately, even when a recipe turns out to be delicious, it doesn’t often make the rotation at my house. Too many recipes; too little time. Except for the five or six things that I make over and over.

Having said all of the above, I offer you this recipe, which came from the Taste of Home Grill It Cookbook.

Hearty Pork Chops

2/3 c. lemon-lime soda
½ c. soy sauce
¼ c. honey
1 t. dried thyme (I used fresh)
¾ t. dried rosemary, crushed (Again, I used fresh)
¼ t. black pepper
6 bone-in pork loin chops (I would buy whatever is on sale)

In a large resealable plastic bag, combine the first six ingredients; add the pork chops. Seal bag and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally.

Drain and discard marinade. Grill pork, covered, over medium heat 6-8 minutes on each side or until juices run clear.

The pork chops I bought were very thick, so it took longer than 8 minutes on each side to cook through. If you have any questions, cut into them to see if the juices run clear. Don’t overcook. I cooked mine about 10 minutes on each side. Also, because of the honey and soda in the marinade, the chops carmelize (get brown) very easily. They are not burnt. But keep an eye on them.

As an aside, I don’t know why, but I really prefer thinner pork chops. I just think they have more flavor. And they are decidedly less expensive. I guess I’m a cheap date. It’s what my dad always cooked.