last night i made the best pork chops i have ever had. in fact, i have really been on top of my cooking game for the last few weeks. i wish i could take credit for the pork chop recipe, but it is actually from a cookbook i own called hot & spicy. 4 thick cut pork chops. marinate @ room temp for 30 minutes in 2 tbs soy sauce, 2 tbs molasses, 1 tbs black pepper, 1 tbs brown sugar, 1 tsp ground coriander, 1/4 tsp crushed red pepper, 2 minced cloves of garlick (i doubled the marinade, added a lot more red pepper and garlick, and marinated for about 45 minutes.) drain the chops, reserve the marinade, and throw those beautiful pieces of meat into a 375 degree preheated oven for 30 - 40 minutes. i cooked them on a baking sheet covered in tin foil (important! sugar boo-urns) and put the chops on a (cookie) rack on top of that. transfer the glaze to a sauce pan,bring it to a boil, boil for 1 minute stirring constantly, and cover those cooked chops in spicy, garlicky goodness when they are done.
i am telling you - they were orgasm in mouth quality.
today we ate the leftover chops and they were still amazing the next day. we had the leftover garlick and olive oil couscous that i paired with them the night before, and i made my brilliant roasted broccoli tonight. easy recipe, super delicious, and still somehow finding out how to make our household favorite even better :
preheat oven to 450. i don't like the stems of the broc, so i cut it down into cute little florets and throw the stems out - i am sure you could cook them, too. depending on how much garlick you want, cut some into thick slices (i used about 3 heads of broccoli and 9 cloves of garlick, but we are junkies.) in a 13 x 9 pan i mix the broc and garlick with a bunch of olive oil (i infuse my own olive oil with rosemary and prefer to use that kind), a tbs or so of red pepper flakes, and salt and pepper. cook in the oven until you can't resist the sweet smell of roasted veggis any longer (15-30 minutes depending on how you like it done - i prefer about 30). straight out of the oven i cover the cooked broccoli in fresh lemon juice (to taste, honestly) and cover it in freshly grated pecorino. i am here to tell you now that it is beyond heavenly. i promise you. i promise me.
i also promise that the mini dq blizzard my husband brought me home tonight was the perfect ender to a(nother) great dinner. i just. love. eating.