I have a dilemma, and it involves pork.
As I may have mentioned, a few years ago I discovered Flying Pigs Farm at Union Square market. Before then I never bought pork (ham and bacon excepted), but since I’ve become more than a little fond of the animal, largely encouraged by a pretty remarkable recipe for slow roasted shoulder.
So I have a problem of fealty: where should I buy pork now?
Rather than resolve this question just yet I’ve embraced this sudden begging supply of excellent pork and expanded my pork-cooking horizon further; I’ve been making pork chops. We’ve grilled them and, due to uncooperative weather gods, have seared them in a pan. Both work very well; key are the quality of the pork, and seasoning that respectfully complements the flavor of the meat.
They were amazing, I thought. Whether here or there, another great reason to buy pork.
Serves 4, one pork chop per person
4 (1 inch-thick) all natural and preferably heritage breed pork chops
1 1/2 tsps fennel seeds
1 tsp coarse sea salt
8 sage leaves
Smoked Spanish paprika (pimentón)
Take the pork chops out of the refrigerator and prepare the rub at least 45 minutes before cooking.
In a mortar, crush the fennel seeds with the sea salt.
Rub the chops on each side with the spices and add a sage leaf in the middle. Let sit at room temperature. *Meat cooks more evenly if allowed to come to room temperature.*
Just before cooking — on a grill or in a pan faintly coated with olive oil — sprinkle some smoked Spanish paprika on each side of the chops.
Cook the chops over very high heat so they become beautifully brown on the outside without having time to dry up inside. It’s difficult to give an exact cooking time but it should be approximately 4 minutes on one side and 3 to 4 on the other.
As always, let the meat rest in a warmish place 5 to 7 minutes before serving. The chops should be faintly pink inside and very juicy.