Dinner for One

So it's Monday and with every new week comes a new commitment that I will eat better than the week before. Honestly though, sometimes when you're only cooking for yourself you end up short changing yourself, or at least that happens to me more often than it probably should. Well remember last week when I told you I made some killer pork chops? Lovely thing about those is that they are just as easily made for 10 as they are for 1. So, as Mario would say, heerrreeee we go!

Dijon mustard, lime juice, cayenne, thyme, olive oil, salt, pepper. Done. I'll be honest, I'm not reinventing the wheel here, but these chops were mighty fine. First of all, I buy my pork chops with the bone in for a few reasons: (1) it's cheaper, (2) it helps keep whatever meat you're cooking moist, and (3) it's everyone's guilty pleasure - after most of the meat is gone, drawing the blinds and going to town on the bones (keep your mind out of the gutter). Anyway, as soon as I got in the door I mixed my little concoction together and brushed them onto the chops. Mix as much as you need - as with a lot of cooking and as I have said in the past - do. your. thing. If you like it hotter put in more cayenne. Or if you don't have cayenne, but you have paprika or turmeric or adobo or whatever else you might have in your pantry, same principles apply. You're the one eating it. I'm just (hopefully) giving you that nudge to indulge (I'm totally trademarking that phrase by the way so back off).

Ok, so if you have the time you can make this into a marinade (thin it out with more oil) and let it sit for a few hours. If you don't have the time (I did not), then just brush on the wet rub (less oil) with a pastry or BBQ brush and throw them on the grill. Side note: for the difference between a marinade and a rub think salad dressing versus wet BBQ ribs. I use the grill to just get those pretty marks on the meat and also impart some of that "grill" flavor. But after I've gotten marks on both sides I finish the chops on a rack in a 450° F oven. I find they end up juicier and cook more evenly that way, especially if you have a thicker cut of meat.

You're done (when the chops reach an internal temp of 155° F)! While they're in the oven, you can make yourself a side salad, some rice (or quinoa!), or some baked french fries. And there you've got yourself a fast, cheap, healthy, and most importantly, tasty meal. Enjoy!