Cumin and Coriander Crusted Pork Chops

I have been eating a lot of chicken lately; I have kind of fallen in love with Thomas Keller's roasting method. It is just so simple. I think it is actually less effort than pan roasting pieces of chicken, but even roasted chicken can get uninteresting after a few meals. Last week I was about to buy another whole chicken when I saw some beautiful bone-in Pork Chops with nice big pieces of the tenderloin still attached. If you like pork chops you want to be sure you get them with the tenderloin, after all, it is the best part of the pig next to the belly. Another nice thing about pork chops is they are relatively quick. This recipe makes a terrific weeknight meal in less than 40 minutes. Brining the chops will help ensure they stay juicy, but if you are careful when cooking them this recipe will yield delicious and tender chops even if you don't have time to brine.

Recipe for Cumin and Coriander Crusted Pork Chops with Polenta and Sauteed Chard Follows

Crispy Pata

Lechon!

Back in the summer of 2007 I had an incredible opportunity to visit my Mom while she was living in the Philippines. She was teaching at Foundation University in Dumaguete City, Province of Negros Oriental, Philippines. You might not think of the Philippines as a culinary destination, but the culture certainly has its share of treasures. Probably the most celebrated dish would be Lechon, which is a whole roasted pig. I was lucky enough to be served Lechon on three occasions during my five week visit. Lechon is usually made for very special occasions. Judging by what part of the pig goes first it is prized for its crispy skin. I am a particularly big fan of the ribs since they are so close to the herbs the pig is stuffed with. Almost as popular and much more ubiquitous is Pork Adobo. Pork is quite a popular meat, in fact there is pork in almost every dish, even Chicken Adobo and often sauteed vegetables. One of my friends from Dumaguete told me that it is easier to tell your parents that you are gay than to tell them you are a vegetarian!

Siquijor, Philippines (2007)

I was recently contacted, through this blog, by one of my mom's dear friends in the Philippines. This got me thinking about the food again. I remember being served so many amazing foods during my stay and they made such an impression on me (really the whole country did). I started to search for some of these recipes and found a few foodie bloggers from the Philippines. I've found several great blogs, my favorite is Pinoy Recipe; it totally reminds me of how English is spoken there. Also worth mentioning are Panlasang Pinoy and Filipino Recipes.

One dish that made an especially big impression on me was Crispy Pata. I remember going out to dinner with the Pal family during my first week in the Philippines. Sir Pal asked me if I liked Crispy Pata. I told him I didn't even know what it was and asked about it. He explained it as it really is: A deep fried pork leg. That was all the description I needed, so we ordered the Crispy Pata as an appetizer! Ever since then I've been wanting to make it for my friends (I have more planned so stay tuned).

Crispy Pata!

Last week I went to my favorite butcher shop, Star Meats, I've known the owners and several of the employees for years now. Joe, the owner, brought me to the walk-in cooler to show me his whole pig. It was meant to be, I put my order in right then and there. "Joe, how much for all four of those pork legs?" It was a steal!

 Recipe for Crispy Pata Follows

Bacon Wrapped Pork Tenderloin

Last June some friends of mine took me to dinner at a very nice restaurant in Sonoma, the El Dorado Kitchen. The dinner was a tasting to determine what would be on the menu for their July wedding. It also happened to be my birthday. The rule for ordering was we had to choose something from the restaurant's menu that the kitchen would be able to prepare for the wedding. Plenty of choices. We ordered Lamb Chops, Salmon, Halibut, and Bacon Wrapped Pork Tenderloin. While I am a huge fan of pork, especially the tenderloin, it is a risky choice for wedding food. I gather there are quite a few folks who steer clear of pork. Religious reasons aside, who would have problems with tender pork wrapped in more delicious pork? The EDK pork tenderloin was, without a doubt, the best pork tenderloin I have ever had. (Thank you, and congratulations S&B)

I was so impressed with the EDK tenderloin that I had to try and make my own. This is my version inspired by the El Dorado Kitchen.

Pork Tenderloin is to Pork as Filet Mignon is to Beef. In fact they are essentially the same muscle in their respective animals. The meat is very tender because it doesn't do much work while the animal is alive. Like Filet Mignon this muscle isn't particularly flavorful by itself. However, pork tenderloin takes on added flavors very well. It does have a tendency to dry out since it is a lean muscle. This recipe is pretty forgiving though. Brining the tenderloin serves two purposes, first it adds a lot of flavor to the meat and second it helps ensure that the meat doesn't dry out. Cooking the tenderloin wrapped with what is essentially a layer of fat will further ensure that the meat stays moist. So even if you make a mistake or aren't paying attention and let the pork cook to medium-well (160º F) it won't dry out.

Bacon Wrapped Pork Tenderloin with Braised Greens and Mashed Potatoes
(recipe follows)