Pork chops and Paula Deen
So, I’m in a bit of a quandary. Yes, there’s a recipe coming, but I have important things to consider first. What to do with my Paula Deen cookbooks?
You may have heard that Paula admitted in a lawsuit deposition that she has used the “n” word more than once, that she enjoys a good racist joke now and again, and that she once considered a plantation/slavery theme for a wedding. Oh, Paula, Paula, Paula. In the Mayhew household, we take this kind of thing very seriously.
There are a number of businesses that we do not frequent because of some unfortunate social missteps we just can’t get around – racism, bigotry, unfair labor practices. In fact, we’re kind of the opposite. In the area of immigration, we want to let everyone come here to increase our supply of chorizo with eggs, banh mi sandwiches and Pad Thai. It is not our desire to spend obscene amounts of money building fences around the United States. We’d rather spend that energy on deciding which exotic foreign locale we’re visiting for lunch.
But I digress. Back to poor Paula. She’s had some hard knocks. There were her exploding cast iron pots made in China. Glad I didn’t buy one of those. And then she threw in with Smithfield, which has some pretty sad ideas about the animals that provide their profits. And then the whole diabetes thing. But the “n” word? Racist jokes? Aunt Jemima weddings?
So I was lamenting that I might have to deep six all my Paula Deen cookbooks, only taking solace in the fact that I’ve already memorized her Hot Chicken Salad recipe, when King Daddy offered that I’d already paid for them before this latest ugly patch came to light. But you know what? I’ll have a hard time cracking one open ever again. And I certainly won’t buy any more. And I won’t watch her show, no matter how much butter she uses.
So on to more pleasant topics – a really tasty recipe for pork chops (don’t use Smithfield) that’s quick and easy on the grill.
- Juice from 2 navel oranges
- 2 tablespoons soy sauce
- 2 tablespoons dark brown sugar
- 2 cloves garlic, sliced
- 4 1-inch thick boneless pork chops
- Salt and pepper to taste
- Whisk the orange juice, soy sauce, brown sugar and garlic in a medium bowl. Pour the marinade into a heavy-duty gallon bag and add the pork chops. Marinate in the refrigerator for 2-4 hours.
- Preheat grill to medium high. Remove the pork chops from the marinade and pat dry. Season with salt and pepper to taste.
- Grill the chops for 3 minutes; then turn from “10 o’clock to 2 o’clock” to create diamond grill marks. Grill another 3 minutes and then flip and repeat on the other side. Check the internal temperature with a digital thermometer. When the chops reach 145 degrees internal, take them off the grill and tent with foil. Let them rest 5-10 minutes before serving.