One of the biggest perks of working from home is the ability to make home-cooked dinners every night. When Ryan and I first got married, we were both working full-time jobs with very different schedules. Therefore, we ate out A LOT. This was costing us not only financially, but physically as well.
I am so happy to be in the kitchen almost every day now. I’m having fun trying out new recipes and preparing healthy, balanced meals for the two of us. I’m not the best cook but I’m getting better all the time. I love it when Ryan tries a dish I’ve made and says it’s his new favorite! Today’s meal is definitely one of those. 🙂
Cocoa & Chili Rubbed Pork Chops, from one of my favorite food blogs, Gimme Some Oven. In our household, we try to stick to a diet of mostly chicken and fish, so pork chops are a treat for both of us. Plus, they only take about fifteen minutes to make!
Start by brining the pork chops in the fridge for an hour prior to cooking. Simply, mix one teaspoon each of salt and ground red pepper into a quart of water and add your pork chops.
I make four boneless pork loin chops at a time, so we can have leftovers the next day. That’s how many usually come in a pack at the grocery store anyway. Here are the other ingredients you’ll need:
- 4 tsp. unsweetened cocoa powder
- 4 tsp. chili powder
- 4 tsp. light brown sugar
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. olive oil
When the pork chops are done brining, remove them from the water and pat them dry. Next, combine the cocoa powder, chili powder, brown sugar, salt and pepper together in a bowl, and dip each pork chop into the mixture. Make sure to coat both sides of the pork chops evenly, rubbing the mixture in with your hands so that it sticks. Let the pork chops sit for at least five minutes, allowing them to really absorb the flavors.
Heat the olive oil in a pan over medium-high heat. (You’ll know it’s reached the right temperature when you add a drop of water to the pan and it sizzles.) Place the pork chops in the pan and cover. Cook them on one side for five minutes, then flip them over. Cook them for another two to three minutes, uncovered, until juices just begin to pool on the top.
Take them out of the pan and let them rest for a few minutes before serving. This helps the meat absorb its moisture when you cut into it and gives you time to finish up any side dishes you’ve prepared—like a classic baked potato and my very own, Garlic Green Beans.
These green beans take five minutes to cook and taste great! Simply, fill a small pot halfway with water and bring it to a boil. Add a 1/2 pound of fresh green beans with the ends snapped off. Flash boil the beans for two minutes, while heating one tablespoon of olive oil in a small pan over medium heat. Add four cloves of garlic, minced, and cook until fragrant.
When the beans are done boiling, transfer them to the pan of garlic. Add light salt and a pinch of red pepper flakes, and mix everything together. Cook the beans for three minutes, or to your desired firmness. Finish with two teaspoons lemon juice poured over top and serve.
Delicious! This is the perfect weeknight meal that’s sure to delight to everyone, without taking forever to make. I hope you enjoy it as much as we do!