July 3, 2014

Rosemary Curry Pork Chops

When the boys were younger I never really felt that summer slow-down. It felt more hectic because preschool was on hiatus, and the kids needed to be entertained all day, made more difficult by the hot prairie temperatures. They couldn't stay up later without unpleasant consequences for all of us and we found ourselves craving those grownup only/post-bedtime hours even more.

Summer was an excuse to eat more ice cream, but it didn't really change much of our routine.

When school ended in May this year I expected the same thing, especially with a cross-country move looming.

Instead, I've been pleasantly surprised. The boys handle staying up later so much better than they did last year. We can stay out playing in the cooler hours of dusk, and have more leisurely meals without worrying about grumpy early risers the next morning.

We're grilling a lot, and relying on family favorite recipes at dinnertime. That keeps things low-key and all of us more relaxed during the pre-dinner hours. During the school year that was the witching hour for our family. This summer, especially the last few weeks, it's been different. The adults enjoy a glass of wine and catch up about the day and the kids are usually involved in an elaborate Lego Batman/Ninjago mashup.

The hard days are still there, but they aren't all I remember, because the good days are really good.

Recipes like this go so well in this season. The rub comes together in a matter of moments, and can sit on the pork chops for as long as you need it to. As long as you give it at least 15 minutes, you will still get a good flavor. Adults and children both love it, and if you are grilling it would be an easy meal to cook for company. It's the food version of a little black dress-change the accessories and it becomes dinner party ready. Tone things down and it's just as good to eat on paper plates on the patio, while the kids run through the sprinklers.

Rosemary Curry Rubbed Pork Chops
adapted from The Kitchn

4 tbs brown sugar
1 tbsp chopped rosemary
1 tbsp ground curry
2 tsp salt
2 tsp ground pepper
5-6 boneless pork chops

(Optional- 2 tbs olive oil if cooking in a skillet)

Pour all ingredients except pork chops into a small bowl and mix thoroughly. Rub mixture over both sides of the pork chops. Set aside for at least 15 minutes for the rub flavors to start soaking into the meat. If you have the time, feel free to let sit for several hours before cooking.

You can either grill the chops or cook them in a skillet on the stovetop.

To cook in a skillet, warm the oil over medium high heat. Cook chops about 6 minutes each side (add a minute or two each side for thick or well-done chops). Interior temperature for pork should be 145 degrees Fahrenheit.

On the grill: preheat grill to 400 degrees and then cook chops for 5-6 minutes each side, depending on the thickness of the chops. Again, they will be done when the interior temp of the chop is 145.

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