CostCo sells multi-packs of pork chops and, as meat goes, they’re cheap. It works out to something like $1 per fat pork chop. Since eating AIP starts adding up, I decided I’d give them a try, even though I’ve never really cared for pork chops.
OMG, I am now in love with pork chops. Seriously, I’ve eaten five in the past two weeks or so, because they are so, so, so good. At least when cooked this way…
Make a rub of a couple cloves of pressed garlic, zest from a lime or lemon, a couple teaspoons of a chopped up herb (I’ve tried rosemary and mint, both are good, cilantro is next on my list to try) and a couple teaspoons of kosher salt. These measurements obviously are not precise, but it depends on how many chops you’re making. It’s better to have extra than not enough, IMO.
Rub the mixture all over your pork chop (preferably thick-cut) and let sit for at least an hour and up to four. Longer might be fine, too, but I haven’t tried it.
Grill on a pre-heated grill as appropriate for your cut of chop. The ones from CostCo are fat — they need about seven minutes per side. Don’t overcook them, though. Pork doesn’t need to be solid white, the way people always cooked it in the 70s. . Trichinosis is a) extremely rare since Congress passed a law in 1980 not allowing pigs to be fed garbage and b) killed at a temp of 137 F. You can cook your pork to 145, which would seem close to rare, and it should be safe.
Add some olive oil and lemon or lime juice to the dish where you made the rub and mix thoroughly. Voila, salad dressing. (You could also use vinegar.) Pour the salad dressing over a salad of your choice–mine was arugula and avocado the first time and it was delicious.
Slice the pork chop and serve over the salad. So good! That was the first time I stopped eating three bites into a meal and went off to find my camera, because I knew I wanted to save this recipe/idea. It was delicious. The two times I’ve made it since, I’ve cooked two pork chops and turned the second one into cold salads for the next day. Two pork chops can be three meals for me, so I’m getting my protein for less than $1/meal, plus getting my leafy greens. Yum. Plus, it’s easy to mix it up by changing the herbs and the citrus — maybe someday I’ll try orange zest and basil, or grapefruit zest and mint. Oh, that sounds so good. Maybe that someday will be this weekend.