i think my body has finally come to terms with the fact that my brain, sometimes it’s not so smart. case in point: i have a habit of sticking my fingers into some orifice on my face just seconds after cutting up a chile. i don’t consciously do it (at least i don’t think this is some subconscious form of masochism), my hands just tend to wander, as does my brain. so today i did that yet again. i cut up a jalapeno for my rice dish and then promptly rubbed my eye. and you know what? it didn’t even hurt. it’s like my body feels the same way i feel about erik when he’s dropped gobs of toothpaste in a bathroom i just cleaned not 5 minutes ago. it’s all sure, i could inflict pain upon this thoughtless person, but what would be the point, really? this is all just more evidence that i need saved from myself. really.
and none of that has anything whatsoever to do with dinner, except that the chile went into my rice. i meant to make this recipe word for word, ingredient for ingredient, but didn’t for two reasons: 1) i wasn’t about to buy a pork roast or loin when i had perfectly good chops hanging out in the freezer and 2) i’ve jumped off the fresh, minced garlic bandwagon. because my garlic clove crusher broke. and when i’ve got a jar of garlic powder in the pantry, i’m not about to wrestle with getting the garlic naked and beating it up. i’m just not. and yes, i realize such laziness does not look good on me but you know what? i don’t care what you think.
Pork Chops and Spanish Style Rice
recipe heavily adapted from Sweetnicks
uhh pork chops
salt and pepper
long grain white rice (i used half a cup)
a red bell pepper, roughly chopped
a jalapeno, deseeded, deveined and chopped
a medium to large tomato, chopped
garlic powder (or garlic cloves, minced, if you’re not lazy like me)
a can of artichokes in water, drained (i don’t really like the ones in oil)
heat a couple tablespoons of oil in a pot. toss in your onions, red bell pepper, garlic cloves (if you’re using ’em), and jalapeno. cook until the onion is slightly softened. stir in the rice and let it toast for a couple minutes. stir in the tomatoes and artichokes. cover with chicken stock or water. season with salt and pepper (if you’re using the garlic powder instead of cloves, add it at the same time as the salt and pepper). give it a quick stir, reduce the heat to medium-low, cover and simmer until the rice is tender and all the water is absorbed. heat another couple of tablespoons of oil in a pan. salt and pepper your chops. add these to the hot oil and brown on both sides. i never finish pork chops on the stove (makes them tough) so i stick the browned chops on a baking sheet, heat the oven to 350, and stick them in there to finish cooking. serve with chopped scallions scattered on top, lime wedges, and corn tortillas.