Saturday, July 4, 2009

301: one local summer

I'm back from New Jersey, now eating seasonally, which allows for a stronger immune system, and I'm ready to make another post for One Local Summer.

While away, my dear friend Emily sent a care package which included these locally made dog treats, which our pups have been enjoying and thank her profusely.

Tonight's 4th of July dinner included homebrewed beer, market green beans, and Jamaican Jerk pork chops. (While I was teaching in the suburbs a few years ago, I learned that one student's mother would drive down to our town, an hour away, just to buy meat from our local butcher. It's awfully good and awfully cheap.)

Also visit: Flickr photoset for One Local Summer 2009.

Here is the recipe:

6 (4-ounce) boneless center-cut loin pork chops, about 1/2-inch thick
1 1/2 teaspoons ground allspice
3/4 teaspoons salt
1 teaspoon dried thyme
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
  1. Combine all seasonings and oil in a small bowl; mix to blend. Spread paste mixture on both sides of each pork chop. Place pork chops in a self-sealing plastic bag or baking dish and cover. Chill for several hours or overnight in refrigerator.
  2. Place chops on rack in broiler pan; broil 4 to 5 inches from heat for 5 to 6 minutes on each side, until brown and chops reach an internal temperature of 160 degrees F.

Serves 6.

Nutrition Facts
Calories 170 calories
Protein 18 grams
Fat 10 grams
Sodium 330 milligrams
Cholesterol 50 milligrams
Saturated Fat 2 grams
Carbohydrates 2 grams

Food Exchanges:
3 Lean Meat

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