Wanting to celebrate Gaudete Sunday with some glad rejoicing at supper time, I pulled out some pork chops dinner.
Not having cooked them a lot and wanting to do these guys justice, I called my pig farming buddy Fr. Jacob for some advice. He said chops like that need to be smoked low and slow. That's a foreign language to me.
My buddy Casey fattens hogs and gave us this fully processed pork. Thanks, brother. Muchas gracias!
Not following Jacob's advice, I turned to the old standard cast iron skillet.
After showering them with a little Lawry's first.
Once seared good on one side, I flipped them to the other.
Meanwhile, I warmed the oven up to 400°.
Once seared, I placed them in the oven for eight minutes.
Looked good from the outside.
And even better on the inside.
Good stuff, literally. I enjoy pork. Not ready to raise pigs, but I'm definitely happy to have one in the freezer. Special thanks to Casey and family for their generosity. We'll keep working at how to cook pork just right. In the meantime, we should stay pretty well fed. Rejoice! For our God comes to save us!
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