Pork Chop Dinner for One

Well today was my first day back at the gym after a 9 month hiatus, so why not keep this ball rolling and return to For the Love of Food after an extensive break from it, as well?! A lot has changed since the days when I was a regular food blogger. Most importantly, I've graduated from college, moved to New York City, and for the first time ever I'm exploring the art of living alone. And let me tell YOU, buying groceries for one is no easy feat. No more indulging in the 5 lemons for 2 dolla deals, unless you want 4 of those lemons rotting in your fridge the following week. And say goodbye to making it through an entire carton of milk before it goes bad (unless you're on a major cereal kick). Cooking for one was quite the adjustment, too. And a depressing one at that. I was SO used to sharing and enjoying my food with friends because that's the way it's meant to be. But, hey, I guess that's what food blogs are for!

Moving on to this meat... Isn't it amazing how mere seconds can make or break a perfectly cooked piece of meat?! With that being said, preparing a steak, chop, tenderloin, or even hamburger is something that you really have to get down to a science. It takes lots of practice and definitely some patience; however, I've come up with a few key tips that I've found are SO important when it comes to cooking these kinds/cuts of meat successfully:

#1: Let the meat come to room temperature! This is crucial if you want an evenly cooked, tender piece of meat.
#2: Give your seasoning some time to set. So while you're letting the meat rise to room temp, why not throw some seasoning on there while you're at it?! For realz though, you want to give the seasoning time to bind with the meat so it doesn't all fall off into the pan. (I'd say 10+ minutes.)
#3: Get your pan SUPER hot! This will help you achieve that perfectly golden brown crust on the outside of the meat where all the delicious flavor is.

Ingredients:
- 1 1/4" thick cut pork chop
- S&P
- garlic powder
- onion powder
- 1/2 tbsp butter
- olive oil

Directions: Follow the 3 tips I mentioned before (season the meat, let it come to room temp, get your pan hot). While the pan is heating up, add in the butter and a small drizzle of olive oil. Once the pan is super hot, place the chop in the pan and do not touch it for 3 and a half to 4 minutes. If you don't hear the loud sizzle when the chop hits the pan, it's not hot enough. Once the 4 minutes are up, flip the meat and repeat. Once those 3 and half to 4 minutes are up, turn your burner off and let the chop rest for a few minutes before serving. It should be just slightly pink in the middle... Even the one I cooked could have used an extra 30 seconds in the pan. But practice makes perfect in the art of cooking!!

serves 1


Now for the vegetable... Yeah I said it. That is a vegetable. What I chose to accompany my chop tonight is a new phenomenon that I recently discovered is SO easy to cook on my own-- cauliflower mash!! You know those substitute foods that just really don't cut it?? This is not one of them. It is a delicious and perfect low-carb substitution for mashed potatoes, and I'm officially in love with it.

Ingredients:
- 1 large head cauliflower
- 1 1/2 tbsp butter
- 2 heaping tbsp sour cream
- 2 tbsp milk or cream
- S&P
- garlic powder to taste (optional)
- 2 cups water
- chopped chive (for garnish)

Directions: Break the head of cauliflower into florets, trying to keep them all relatively the same size. Then, steam the cauliflower in a pot with the 2 cups of water until all florets are cooked through and very easy to pierce with a fork. Drain off any leftover water from the pan and try to squeeze out any excess from the cauliflower. The drier, the better. Add the rest of the ingredients to the pan. Let it all warm through and mix together evenly. Finally, take a handheld immersion blender and blend the cauliflower mixture until smooth and creamy. I swear, this recipe is life changing! You have to try it!

serves 4

Enjoy!