Farm to table eating…just what’s that mean? Organic? Unprocessed? Cooked but retaining its natural goodness without a lot of ‘stuff’ to overshadow the original ingredients? Something else? Well, to me it means several things, but in this instance, it means organic and few ingredients and the food in its natural (as in I got it from the market)! When you have excellent cuts of meat, you really don’t need a lot of fluffing up…as in marinades, cooking procedures, cooking times…all you need is some simple sea salt, pepper, a kick of harissa ground spice, a hot cast iron skillet and less than 30 minutes! And, BAM, just like that you have Pan Seared Thick Pork Chops with Charred Bells~~farm to table eating!
What you need:
2 thick (about 1” plus) cut boneless pork chops
1 tsp sea salt
1 tsp fresh ground pepper (lightly salted and peppered)
1 tsp harissa ground spice
Canola cooking spray
1 large bell pepper sliced crosswise into circles with seeds/inners cleaned out
What you do:
Coat a cast iron skillet, preferably one with grill markings, well. Place on medium high heat and get hot. Sprinkle both sides of the chops with salt, pepper and harissa pressing in with the palm of your hand.
Place chops in hot grill skillet. Let it sear about 2-3 minutes to get nice grill markings. Reduce heat to medium, cover with a lid and cook another 3-5 minutes. Increase heat to medium high and flip pork chop getting grill marks on the other side. Repeat process. Note: Adjust the time you cook your chops according to the thickness of your chop. Remove chops to a plate, stack on top each other, cover loosely with foil.
In same skillet (do not wipe out or clean) turn heat to medium high to high, place bell pepper rounds. Sizzle and char on each side a few minutes/side. Do not overcook; these are best when slightly crunchy and still vibrant green.
©Alice D’Antoni Phillips Ally’s Kitchen