Pan Fried Porkchops

I love pork.  Try a real farm grown pig and tell me it's not the best meat on the planet.  These porkchops are from the Pork Shoppe in Shakespeare.  Very easy and quick to make.

First, blot the chops with paper towel, to remove any liquid.

Choose some spices and create a rub.  I used cumin, coriander, salt, pepper, and a bit of sugar and mashed it all into a powder with a mortar and pestle.  If you don't have one, you can use a glass bottle and a cutting board or your counter top; place the spices between parchment paper or wax paper, and roll the bottle, or use the base and mash the spices.

Use your fingers to rub the spice mixture into the porkchops.  Heat a frying pan with some butter, I use a cast iron pan, because it retains the heat well and I like the crust it creates on the meat.  Sear the meat on one side for about 2 minutes, then flip and do the same on the other side.

After the 2 minutes on the other side, cover the pan with a lid, and give it 5-10 minutes, depending on the thickness of the meat.

I made new potatoes with skins, dill, and butter, as well as button mushrooms lightly fried in butter to go with the pork chops.

I love new potatoes with butter and fresh dill.  I have quite a bit of dill growing in my backyard and since potatoes are in season, there is no better time for this tasty and easy side.  Make sure to scrub the taters before boiling.  As much as I love summer for the heat and sun and fruit, I love autumn for the vegetables and pretty colours.

I halved the potatoes so they would cook quicker.  I always add a bit of salt to the water and potatoes as they're boiling.  Depending on the amount you're cooking, the type and age, potatoes usually take about 10-15 minutes.  Use a fork to check so that they don't over cook.  You want the fork to go in easily.  All these details about boiling potatoes may seem a bit crazy, but I've had some awful potatoes.  If you're mashing potatoes, don't use stock or any liquid to fluff them.  Best thing to mash with potatoes is butter or sour cream, neither dilutes the potatoes and both add creaminess.  Don't over do it, it's better to keep adding small amounts to achieve the perfect consistency, than to put in too much and be left with a sticky, heavy mush.

Fall is in the air!  lala lala lala la