I have been eating a lot of chicken lately; I have kind of fallen in love with Thomas Keller's roasting method. It is just so simple. I think it is actually less effort than pan roasting pieces of chicken, but even roasted chicken can get uninteresting after a few meals. Last week I was about to buy another whole chicken when I saw some beautiful bone-in Pork Chops with nice big pieces of the tenderloin still attached. If you like pork chops you want to be sure you get them with the tenderloin, after all, it is the best part of the pig next to the belly. Another nice thing about pork chops is they are relatively quick. This recipe makes a terrific weeknight meal in less than 40 minutes. Brining the chops will help ensure they stay juicy, but if you are careful when cooking them this recipe will yield delicious and tender chops even if you don't have time to brine.
Recipe for Cumin and Coriander Crusted Pork Chops with Polenta and Sauteed Chard Follows