I continue to look for interestingly complex recipes to cook and share on this blog (though I’ll admit this is neither a major theme nor the sole purpose of this site to share recipes) and occasionally I’ll post one.
But then other times I like to retreat to something more simple and remind my readers of two things:
First, that this is not a space only about cast iron cooking, and that “cast iron guy” is more of a mindset and philosophy for living than an advice column on frying pans, and;
Second, that I do love cooking with cast iron and sometimes that is something super simple and super basic and results in a clean, delicious meal.
Like frying up a pork chop.
Aside from writing an epic piece on supply chains and the impact of climate-change induced once-in-two-hundred-year floods in the Vancouver area where much of our food comes from, and how the washout of multiple highways has created a low level panic here for the security of our food supply and… deep breath.
Let’s just say we bought a big hunk of pork last week and neatly packed it up in our deep freezer for some peace of mind.
There are a hundred great ways to cook a pork chop, of course, but a simple and basic fry up in a cast iron skillet is near the top of my list.
I seasoned with some pepper, salt and a bit of spice, and tossed them thawed into the smoking hot cast iron ten inch pan with a bit of oil. A few minutes per side, and a finishing fry to enhance the colour and we were served with a beautifully tender and moist cut of meat.
It’s winter outside so the barbecue is pretty much packed away for all but the warmest of winter occasions, but the cast iron does a darn comparable job.
And there is no complex recipe to follow.
Just heat, meat and eat.
