Posted by Hey, look! It’s another recipe in the “This is not a food blog” blog. Hee!
But seriously, this recipe is amazing. It is so good that when I lost the cookbook in my divorce, I hunted it down online because I wasn’t prepared to live without it. I have made it with pork chops, thickly sliced pork tenderloin and lamb chops. It comes out perfect every time:
Food and Wine’s Chili Dusted Pork Chops
Now, by now you probably know my rules. I don’t post the ingredients here because that feels like stealing to me. But click the link above and print that baby off, because if you are a meat eater, you’ll want it!
One of the things I love about this recipe is that I almost always have what I need in the house. The spices I buy in bulk from Penzy’s, and I usually have a lime or two in the fridge. The only thing I don’t always have is the cilantro. But since my boyfriend taught me how to keep cilantro fresh in the refrigerator for weeks, I am a lot more likely to have it.
You know that trick, right? Just pop your bunch of cilantro in a jar with water like you would a bouquet of flowers. Cover with a plastic bag, and put in the refrigerator. It works like a charm!
These pork chops take only 10 minutes in the oven and the preparation is super easy. If you try it, let me know – it’s one of my all-time favorites!
