I mentioned in my first post that Mema was the catalyst for all of my future cooking endeavors.  I’ve also had the pleasure of learning from a few other motherly figures different cooking styles which I continually draw upon for inspiration. Last night’s dinner was inspired by my madre, Rocío. I lived with her and her family of five while I studied abroad in Santander, Spain, during college. Rocío made me breakfast, lunch and dinner every single day that I was home. She even packed me scrumptious baguettes for the times when I traveled outside of Santander. Sometimes as the sky darkens, reminding me that my dinner-making time is limited, I wish I had Rocío here to whip up one of her simply delicious meals. Instead, I do what I did last night, which is to whip it up myself! Rocío was the queen of cooking fast, low carb dinners from scratch (at 9 or 10 at night before most Santanderians hit the town). And who couldn’t use a tasty low carb meal every once in a while? Our dinners usually consisted of a thin cut of pan seared meat, sliced cold vegetables drizzled with salt and olive, and/or a bowl of soup such as gazpacho, lentils or something of the sort. Simply. Delicious. Hope you think so too!

Pan Seared Thick Cut Pork Chops, Tomato & Cucumber Salad and Split Red Lentils

4 thick cut pork chops
4 Tbsp. olive oil
1.5 cups sweet grape tomatoes, halved
1.5 cups seedless cucumber, quartered and cut into 1/2″ pieces
3 Tbsp. balsamic vinegar
1 cup split red lentils
2 cups chicken broth/stock
1/2 tsp. cumin
1/2 tsp. garlic powder
salt and pepper to taste

Rub pork chops on both sides with olive oil and seasoning. Salt and pepper will suffice, otherwise you can season with something like my House Seasoning(see below).

Fresh cut pork chops, meddling hands

Heat a heavy pan (like cast iron) to a medium high heat.

Extra thick, just like I like it

While pan is heating up rinse lentils and heat a medium sauce pan to medium heat.

Red split lentils, pre-wash

Wash, rinse and chop cucumbers and tomatoes. Toss with 1-2 tablespoons olive oil, balsamic vinegar, salt and pepper. Set aside or refrigerate until ready to serve.

Washed and ready to chop

Almost done

When cast iron pan is to temperature, coat pan with 1-2 tablespoons olive oil (depending on pan size) and immediately insert pork chops, two at a time.

ohhh, if you could hear this sizzle!

While pork chops are cooking, coat sauce pan with a tablespoon of olive oil and add lentils to pan, stirring to coat, about 1 minute. Sprinkle with cumin, garlic powder, salt and pepper to taste. Add chicken broth, cover and allow to cook until most of the moisture is absorbed, about 10 minutes.

Soft and tender in just a few minutes

Allow pork chops to cook about 5-7 minutes on each side, depending on thickness. They should have a nice charred color around the edges before flipping. To check for doneness press your finger into the middle of the chop. It shouldn’t be too firm or too springy either to achieve a nice juicy consistency. (There’s nothing worse than dried out pork, but you want it cooked through all the same! The Department of Agriculture recently dropped pork’s safe cooking temperature from 160 to 145 degrees.) Remove from pan and allow to rest a few minutes before serving.

The other white meat

Serve your meal with a nice glass of Spanish red wine and get ready for muy buen provecho! Thanks Rocío!

House Seasoning

1/4 cup packed brown sugar
1/3 cup Old Bay seasoning
4 Tbsp. coarse grey sea salt/pink Himalayan salt
4 Tbsp. kosher salt
2 Tbsp. crushed red pepper
4 Tbsp. garlic powder
6 Tbsp. Mrs. Dash Original salt-free
1 Tbsp. cumin
1 tsp. rosemary
1 tsp. cinnamon
2 Tbsp. paprika
Mix together and place in a jar to keep.

Happy Eating!
xoxo Chrissy