I want to give part of this meal a fun name, so these pork chops are called the Garden Gnomes’ Revenge. They have a fresh garden taste, but then they kick you in the teeth with some cayenne pepper. I apologize that there aren’t more pictures, but one of Louis’s friends crawled under the patio fence and hung out for a bit with his owner.
RECIPE: Pork Chop Dinner
Makes 2 Servings
Cast Iron Pan
2 pork chops
Pint Dilly Beans (pickled green beans with garlic, dill, and mustard powder)
1) Chop potatoes (skins on) and put in a pot with water. Turn on medium high heat, and then cover. I prefer to leave the skins on because they add a bit of flavor and nutritional value.
2) Heat cast iron pan over medium heat.
3) Sprinkle thyme, oregano, parsley, and cayenne pepper on one side of pork chops, place spice side down on hot cast iron. Sprinkle unseasoned side with same spices.
4) Heat dilly beans in a pot in their own liquid.
5) When a fork goes through the potato easily, drain completely. Add butter and skim milk and mash until a smooth consistency.
6) Flip the pork chops.
7) If I thought ahead better, I would have made a gravy for the potatoes. Luckily, the pork chops and green beans had such strong flavors that they balanced well with the creamy mashed potatoes.