By Michael Somerby EBS STAFF
For the chef that detests cleaning a soapy mass of pots and
pans once a meal is finished cooking, the humble cast iron skillet might just
be the silver bullet.
It’s a curious thing, how few people actually use this
kitchen tool, considering it was invented around 2,500 years ago. More curious
still is that given its versatility you’d think it would form the cornerstone
of every kitchen.
Imagine: whole meals can be made in a single go, such as
roasted chicken and baked vegetables or seared salmon and garlic with broccoli.
Then, in the morning, use the same pan to make shakshuka with feta, whip up a
batch of pancakes or even bake a pie.
One of the many benefits, and perhaps its chief utility, is the
cast iron skillet’s ability to seamlessly transition from stovetop to oven
during the course of just one recipe, which allows for greater control,
especially when cooking meat.
Not to mention, treat them well and they can last several
lifetimes.
Cast iron-seared pork chops marinated in herbs and vinegar,
paired with hot, sweet and bursting cherry tomatoes—the first recipe I ever
used my cast iron for—might just make you a convert.
Recipe:
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 3
Ingredients:
- 3 boneless
pork chops
- 3 springs
thyme, stripped and chopped
- 2 sprigs
rosemary
- 4
tablespoons olive oil
- 1 large
clove of garlic, minced
- 1/2
tablespoon apple cider vinegar
- 1 cup
cherry tomatoes
- 1/2
teaspoon salt
- 1/4 teaspoon
ground pepper
Instructions:
- At
least one hour before cooking, place the washed and patted-dry pork chops in a bag
with salt, pepper, 2 tablespoons olive oil, thyme, garlic and apple cider
vinegar
- Preheat
the oven to 375 F, placing an empty cast iron skillet inside on a rack aligned
to the middle of the oven
- Once
the cast iron has reached oven temp, place immediately over a stove burner on medium
heat and add 2 tablespoons of olive oil
- Sear
the chops 3 to 4 minutes on each side, until browned
- Surround
with cherry tomatoes and rosemary sprigs
- Place
in the oven and bake for 6 to 8 minutes, depending on thickness of the chop
- Remove
and transfer meat to a cutting board, allowing to “rest” for 5 minutes
- Cook
tomatoes for 5 more minutes
- Remove
- Enjoy
Tip: Add a spoon of
fresh pesto to the top of each chop before eating.