If you're trying to watch your calories, use a simple rub and grill some blood oranges, which are currently in season and make a great natural pop of flavor. I simply cut the oranges into thick slices, season them and griddle them alongside the chops. Either squeeze the oranges over the chops before you eat or place a slice or two on each plate and press pork bites into them before popping them into your mouth.
Otherwise, you can simply go for a classic smothered pork chop, using a garlic and onion gravy that is easy enough to prepare while the chops finish in a low-heat oven.
Since the chops won't finish in the gravy, you'll miss the fusion of pork drippings, so I recommend making your roux with a mix of olive oil and bacon drippings.
This is a simple, inexpensive meal that can be prepared in way less than an hour.
So, while you're waiting for spring to spring, find yourself a cast-iron griddle, which you can pick up for as cheap as $20. They are available in most places that peddle cast-iron implements.
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Griddled Porterhouse Pork Chops with Blood Oranges
4 Porterhouse pork chops, 3½ to 4 pounds
2 small onions, sliced very thin
2 cloves garlic mashed in 2 teaspoons salt until paste
2 cups chicken stock or reduced-
1½ teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon toasted fresh ground
¼ teaspoon chile de arbol or cayenne pepper
1 or 2 blood oranges, sliced thick
¼ cup mix of olive oil and bacon drippings
1/3 cup all-purpose flour
1 tablespoon fresh thyme
2 teaspoons salt
2 teaspoons fresh ground black pepper