Spicy Pork Chops - about $1 each!

I like to scan the meat department for bargains - there is always SOMETHING on sale, and i can usually figure out something to do with it. Our market likes to sell meat right up to the date printed on the package, and when that day comes, they slap on a sticker for $1 or $2 off. If you're like me, and you put your meat in the freezer when you get home, it doesn't really matter if you bought it on it's last good date - it stays good in the freezer for a long time. Well, last week, there was a nice package of thick cut boneless pork chops on sale, and with the $2 off coupon, three of them only cost me about $3. I made a really simple "cabinet marinade" using stuff that we always have around the house, and pan fried them (i was planning to grill but we ran out of propane). I can still smell them this morning and they were really delicious... and super easy!

Servings: 2-3

Ingredients:

3 Thick cut boneless pork chops (you could use bone in, too) - $3.21

1T Garlicmash (or, the same amount minced garlic plus a splash of chili oil)

2T Scotch Bonnet Stew (this adds spice, but is optional if you don't have it)

1/4 c vegetable oil

1/4 c vinegar (helps to tenderize the chops, and allow the spices to permeate)

2T soy sauce

2T honey

Chili Powder

Cumin

Oregano

Coriander

Cardamom

Cayenne

mix together all ingredients but chops in a bowl - use as much of the spices as you feel comfortable with - cooking is more about personal taste than following rules! I listed mine in order from most to least used. pour into a ziplock bag, and add chops, then seal and allow to marinate for at least a half hour. These could be grilled or baked, but i chose to fry them in a nonstick grilling pan - it leaves grill marks, and requires very little oil (actually, the oil in the marinade is almost enough). Heat the pan to medium high, and place the chops in the pan. What i did here was cook them until the outside was done, then butterfly them and cook the inside through - this is why you want thick, boneless chops - it's easier to cook through without blackening them (and you can transfer all the little browned bits of marinade to the inside of the chop that's sitting on the pan). be sure to cook them until the meat is fully done - uncooked pork is nasty stuff - this is another reason the butterflying works so well. Be sure to take them off as soon as they are done - overcooked pork can get chewy. We served them with shoestring fries (probably about $.75 a serving). I think this is one of the best pork marinades I've ever done - the soy, honey and vinegar really helped the spices permeate the meat nicely. You can change it up too - try it with 5 spice powder!

Bon Appetit! :)