Barbara Bretton: Wish You Were Here

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The Food Goddess is in the Kitchen! I am delighted beyond words to present my friend, my pal, Kali Amanda Browne (daughter of the beauteous and talented Marie) aka The Food Goddess. Enjoy!

GARLIC LEMON PORK CHOPS

At the beginning of each New Year, my most immediate goal is to bulk up emotionally to get through February. The short month packs quite a punch and has a tendency to be brutal – leaving me bloody and moribund on the side of road of life often enough to make me instinctively shudder at the mere mention. In my 20's February was the constant evil precursor to what became known as "The Annual Spring Crisis."

The less said about that, the more protection from the gods, so hush… Suffice it to say that, as I write this on the train on my way to work, it is hours to a foreseeable end to this metaphysical brand of mocking hell and I hope the tourniquet holds.

Then, March . . . both a rhythmic rush to rock-n-roll and a directive to move forward, in my opinion. (My delusions are musical and literal!)

Inevitably, February is so exhausting it leaves me famished. But by March every pore and every cell in my body is begging for a break. Keeping that in mind and in celebration of the Chinese Year of the Pig, I will share with you one of my favorite recipes.

Over the years, we have gradually modified this recipe from ¡Delicioso! by Penelope Casas.

GARLIC LEMON PORK CHOPS

I. 4 pork chops, 1 1/4 - 1 1/2 inches thick
garlic powder and chili powder to taste

II. potatoes, sliced to about 1/8-inch [Note: the recipe calls for 3 baking potatoes, but we have used red potatoes for a buttery finish]

III. 8 cloves of garlic
1/4 cup minced parsley
1/4 cup chicken bullion
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
freshly ground pepper

Combine all ingredients in Part III in a blender or food processor into a paste and set aside. Season the chops and sear on both sides.

Spread some paste in the bottom of the pan, layer some potato slices and brush them with the paste. Place the chops over the potatoes and brush them with paste. Finish off by topping with the remaining the potatoes and brush whatever leftover paste. We use a non-stick chicken fryer/steamer for stove cooking on a low flame, though the recipe calls for a 350°F oven – cooking time will be approximately 40-50 minutes, depending on the thickness of the chops. (I personally don't care what they say; I refuse to eat pink pork.)

We like it tart and spicy! It's a good way to exorcise February out of you.

You can email me at kali.templeofdoom@gmail.com.