Parsley-Sage-Rosemary-Thyme Pork Chops

I went through all the evidence left over from the 4 weeks I was gone and found lots of packets of various sauces.  I set aside the Mayo and Ranch dressing packets to use in my Parsley-Sage-Rosemary-Thyme Pork Chops, which turned out wonderfully tender with the pecans instead of the almond flour.  The pecans, which apparently have more fat really added to the texture and flavor.  See my other "Evidence" posts regarding the left-over packets to see what yummy stuff I made.

Ingredients for my Parsley-Sage-Rosemary-Thyme Pork Chops.

Since I had such a huge pack of pork chops I broke it open and put just enough on a cookie sheet.  I normally will dip my pork completely into the spices, but I thought I would try something different this time.  Instead of putting the spices all over, I would just sprinkle it on the top to save the spices from sticking to the pan and making an icky mess to clean up, and just wasting all those yummy spices when they get stuck to the bottom of the cookie sheet. This worked out well and clean-up was a cinch.

Placing the chops, just-right, onto the cookie sheet.

I measured out the spices into a bowl with the processed pecans (approximately 1 cup processed pecans in a food processor until very fine). I added a half-tablespoon of salt and pepper, and about a half-teaspoon of green leaf Stevia.  All of the following spices were 1 Tablespoon each:  Parsley, Sage, Rosemary, Thyme, and Granulated Garlic. 

Processed Pecans,Parsley,Sage,Rosemary,Thyme,Garlic and Stevia.

I mixed up the spices well and sprinkled them generously over the pork chops.
(I decided not to use the mayo and ranch since they looked and smelled a little  funny, but I would have put them over the chops like a rub before sprinkling the spices).

Raw Pork chops covered in spices - ready to pop in the oven

If you remember correctly, from my Evidence blog, I had two other types of Pork Chops I was making as well.  Since I would be using a glass pan for the  Parmesan Porkchops, I set the oven to 325 degrees and cooked both types of chops (one on each shelf) for about 2 hours. (We like our Pork cooked slowly until it is well done and practically falls off the bone).

The Pork Chops are done!  Tender and Delicious!

I love keeping a covered bowl of my Parsley-Sage-Rosemary-Thyme Pork Chops in the fridge to grab out and munch on for a quick snack, similar to eating a piece of cold fried chicken.  Yummy!

Spur of the Moment Mexican Rice

I don't usually have frozen hamburger patties in my fridge, but when I got back from my trip, I grabbed a box of them from +Sam's Club .  I wasn't sure how I would be feeling and if I wasn't able to cook, then at least hamburger patties would be easy.  I figured I could just add them to meals or cook them like that for a simple meal.   If anyone else was interested in cooking they would be able to throw them in an iron skillet, add some cheese, onion or a vegetable and have something good to eat rather quickly.

I had tried many times to make Mexican rice from ancient days ago to even a few years back.  I tried everything.  Someone told me just to add extra oil when cooking the rice and then add orange food coloring!  I wanted to make an authentic Mexican Restaurant style rice. Finally, a Puerto Rican woman revealed the secret and said to me rather matter-of-factly, "Use a little annatto."  Annatto? I had never even heard of it. So my search for annatto began.  Turns out, I found it very easily at the Supermarket across the street.  It's bright red and looks like beautiful little clay pieces.  They are very uniform in size and they taste very earthy, how I would think clay might taste. Sometimes I pop a few into my mouth and eat them just like that.

I did finally learn how to make a good Mexican rice, but now when I make it I add stuff to it.  I mean plain Mexican rice IS great just like that, but when I make it as a meal, I add meat, veggies and lots of spices.  This time I left the cumin whole for some added texture.  I left the bay leaves whole as well and removed them when it was done cooking.

Delicious Mexican Rice

Ingredients:

• 5 Frozen Hamburger Patties
• 1 Quart Mason Jar White Rice
• 1 1/2 Quarts Water
• 5 Bay Leaves
• 4 Dried Whole Red Chilis
• 1 Onion
• 1 Tbs. Spicy Steak Seasoning
• 1 Tbs. Granulated Garlic
• 1 Tbs. Powdered Annatto
• 1 Tbs. Whole Cumin
• 1 Tbs. Chili Powder
• 1/2 Tbs. White Pepper
• 1/2 Tbs. Salt
• Carrots and 1 Jalapeño from a can of whole Jalapeños

Brown hamburger patties and cut them up into bite size pieces as they thaw.  I used my iron dutch oven which is very nice and heavy and makes rice very well. Cook meat thoroughly until nicely browned.  Add rice and water.  Chop up the onion rather coarsely and add to the pot.  Turn the heat very high to get it simmering nicely.  

Breaking Up the Hamburger Patties

Add all the spices, carrots and jalapeños.  Stir gently so as not to breakup the bay leaves and peppers.  Immediately when it begins to simmer turn the temperature down to warm and place the heavy lid on top.  Set a timer for 20 minutes.  DO NOT lift lid or stir.  After it has been cooking for 20 minutes, remove lid and gently fluff rice.  Remove the bay leaves and serve.  Delicious!