Pork Chops with Roasted Poblano Sauce

Big news everyone - I bought a cast iron skillet! I've wanted one for a while but always thought they were crazy expensive. Turns out the un-coated ones are really affordable - like $25 affordable. I bought mine from Sur la Table, but found the exact same one on Amazon for about $10 cheaper.

So what's the big deal about cast iron skillets?
1. First and foremost - they look cool
2. Untreated pan = no toxic fumes = you will may live forever
3. You'll boost your iron intake when you eat foods cooked in them (see note above about eternal life)
4. They maintain an even heat and are great for high-temperature cooking/searing, so you can impress people by cooking a steak inside that they will actually want to eat

I wanted to try this baby out and I thought I'd christen it with some enormous pork chops. You guys - these things were GIGANTIC. Probably a solid 1.5 inches thick. It all seemed very Fred Flintstone - minus the electric range, cast iron skillet, and iPhone to take pics. I made these with an awesome roasted poblano sauce in the same pan, which required a little bit of prep but came together pretty quickly. I'd definitely recommend this!

Massive

 Recipe adapted from here
You'll need:
2 bone-in pork chops, about 1 inch thick each
Salt and pepper
2 T butter or oil, divided
2 medium poblano peppers
1/4 small onion, chopped
1/4 c cilantro 
2 cloves of garlic, minced
1 t ground cumin
1/4 c chicken broth
1/3 c heavy whipping cream (I used fat free half and half, it was weird, don't do it)
Additional salt and pepper

Turn your broiler to high and roast the poblanos a few inches off the broiler, turning to get all sides charred. This took me about 2 minutes per side. Charred and black is what you're going for - this makes the skin way easier to peel off. Pro-tip: if your peppers have long stems, snip them off. Mine caught on fire! Don't tell Curtis!

So fresh and so green green

The right stem is shorter because it burst into flames

Place the poblanos in a bowl and cover with plastic wrap. Let cool, then rub the skin to remove as much as possible. I ended up just pulling the stem and seeds out with my hands at this point, but you can also cut them out if you're feeling it. Finely chop in a food processor or blender with the 1/4 chopped onion and 1/4 cup cilantro and set aside. Don't have a processor or blender? Just cut it all up with a knife, NBD.

Pork time! Pat the pork chops dry with a paper towel and season both sides with salt and peppah. In a large [CAST IRON IF YOU'RE COOL] skillet over medium-high heat heat 1 tablespoon of the butter or oil. Add the chops and brown on the first side for about 3 minutes. Turn the chops over and reduce heat to medium. Cook through, about 7 more minutes (or until the center of the chop is 135F). Since I got dinosaur-sized pork chops, I cooked mine for 5 minutes on the first side and 10 minutes on the second. Remove chops to a plate and tent with foil. 

Seriously - enormous

Sauce time! Add remaining butter or oil to the pan and let melt. Add the minced garlic and cumin and let it get fragrant - about 1 minute. Add the chopped poblanos/onion/cilantro and the broth and bring to a simmer. Cook for 2-3 minutes until broth is mostly evaporated. Stir in the cream and warm through, then add any accumulated pan juices from da chops. Finally, salt and pepper to taste.

I plated up a whole one for the pic, but I swear this lasted me 3 meals. I broiled some asparagus and mushrooms on the side - just place on a baking sheet, drizzle with olive oil, add some salt and pepper, and broil for about 5 minutes (shaking the pan halfway through). Voila!

Chill Crock Pot Carnitas

Taco night. Do you have that friend that always suggest taco night? Are you that person?  Oh, it'll be soooo easy. We'll just have to get three different kinds of tortillas, make up the fillings (ground beef AND turkey, obvs), and then chop a gazillion things and put them in their individual bowls. Lettuce! Tomatoes! Jalapenos! Avocado! Onions! Olives! Cilantro! Salsa! OMG we forgot cheese, someone go to the store and get the cheese!

But this recipe can change that, you guys. This recipe can make taco night more chill. 

"But Laura, what if people like different kinds of tortillas??"
I don't care. Eat these with corn tortillas. You can get 400 for I think 75 cents.

"OMG Laura but the toppings? I want all the toppings in the little bowls?"
Shut up! Just make lazy girl guac and put some cilantro on top! Maybe Greek yogurt and a wedge of lime if you're being ambitious! Let the toppings go!

"Laura you're being really aggressive about taco night."
You're right - this is getting intense. I may be overreacting. But I digress.  

beauty pageant tacs

SO - what makes these good? 
1. They are easy. You dump five ingredients in a crock pot, go away, and return to them as some sort of carnitas genius. 
2. This is way more interesting that normal ground meat with taco seasoning. We're talking HERBS, people. SPICES! 
3.  The carnitas are so good, you don't even need a bunch of toppings! More chill!

Enough rambling- on with the recipe!

You'll need:
2 lbs boneless pork shoulder, trimmed (also knows as pork butt)
2 T dried oregano
2 T chili powder
2 T unsweetened cocoa powder
1 t garlic powder
1 jar of salsa (anywhere between 8 and 16 oz is fine) 
1 can of corn (drained)
1 can of black beans (drained)
 For the tacs:
Small corn tortillas
lime (cut in wedges)
Chopped fresh cilantro
Greek yogurt or sour cream
Lazy Girl Guac (recipe at the end!)

Place the pork shoulder in the crock pot, and generously season with salt and pepper. Smother the oregano, chili powder, cocoa powder, garlic powder, and salsa on the pork. This is NOT photogenic! Cook on low for 6-8 hours.

bay leaves optional

Like a caterpillar becomes a butterfly, so you shall become DERELICT!

After the crock pot has done all of the work, take two forks and shred the heck out of that pork. It should be really easy. Add the drained beans and corn to the crock pot, and a little salt to taste (duh!)

Okay, you're done! It's taco time! Serve in warm corn tortillas and top with cilantro, guacamole, a squeeze of lime, and Greek yogurt (or sour cream of course).

These got crazy with corn salsa

 If you're still reading this, now it is time to learn about Lazy Girl Guac. This is basically what I make if it is a week night and I need delicious guacamole immediately, with the least amount of effort required. 

You'll need:
2-3 ripe avocados
Juice of 1 lime
Garlic powder
Salt

Mash avocados in a bowl with 2 forks. Add a healthy pinch of salt and a healthy sprinkle of garlic powder (I never measure this so apologies for the ambiguity - start with 1/4 t and add more to taste!). Squeeze in the lime and mix it all together. Adjust seasonings to taste. DONE! Enjoy!