Monday, May 13, 2019

Fire Seared Chops with Lemon Dressing -May Day - BWF

Welcome to 2019's edition of Blog With Friends. Where a group of bloggers get together, chose a theme and collectively post on the same day reflecting our own style and take on the theme. For May we have chosen May Day.
For me, as a food blogger, I had to think of "what" I could come up with to translate May Day, especially after researching the holiday. Hmm...okay. Grilling. Camping. Campfire meals. Meals by the fire...I might be on to something.
So I went with these delicious chops! Fire seared/grilled to perfection and topped with a lovely lemon dressing/sauce.
If you're like me, May Day brings back memories of grade school and May pole dances, which I later learned in life had to do with fertility. Guess our teachers should have done their homework. I'm sure my mother would have had a proper Southern hissy fit if she had of known this little fact.
So with that in mind I decided to do some research on May Day. Here is what I found...
The British Isles, home to the Celts, believed May 1 to be the most important day of the year, when the festival of Beltane was held.
This festival was thought to divide the year in half, between the light and the dark. Using symbolic fire was one of the main rituals it was thought to  help by celebrating it returned life and fertility to the world.
When the Romans took over they brought their five-day celebration known as Floralia, devoted to worshiping the goddess of flowers, Flora. Taking place between April 20 and May 2, eventually the two rituals combined.
 
I found this lovely package of chops on sale with 6 beautiful thick chops. I only needed 3 but grilled them up and it gave us 2 meals. Now the sauce/dressing is only enough for the 3. If you want to cover 6 or use it for something else you will need to prepare more. Just a heads up. I made a second bath of the dressing for some chicken the next day because my husband loved it so much.
Fire Seared Chops with Lemon Dressing
While the grill was heating up I rubbed the chops with smoked paprika and a touch of brown sugar. You can skip this if you want but it added a great little crunch/crust when it seared. This helps keep the moisture inside. Also, be careful not to overcook them as they will be dry and tough.
The dressing is very simple. In a small sauce pan add:
zest and juice from one nice fat lemon or skinny juicy lemon, I don't discriminate citrus
1 garlic clove minced
1 TBSP Dijon mustard
1 tsp dried Oregano
1/4 tsp of ground cumin
fresh cilantro leaves and tender stems finely chopped, as much as you want.Once it was finely chopped I had about 2 TBSP
1/2 tsp brown sugar or substitute if you're cutting calories
1-2 tsp water to keep it loose
Do not boil or over cook unless you want it to be bitter, then go for it
Simmer on low for 5-10 minutes
Chop time!
While the dressing is simmering, toss the chops on a hot grill. Sear those chops on each side then reduce the heat and close the lid. Grill for 4 minutes, flip and grill 4 more.
Remove and allow them to rest for a couple of minutes.
Top with the dressing and serve with whatever sides you'd like. I was cutting calories and SP (ww) so I had a dab of rice, fresh slaw, grilled carrot and mushrooms. Delicious! 

My husband enjoyed it so much, he said "that's a keeper!" two thumbs up.
One last thing about May Day.
Do you know what May Day has to do with the international distress call, "Mayday, Mayday, Mayday"? Nothing, as it turns out. The code was invented in 1923 by an airport radio officer in London. Challenged to come up with a word that could easily be understood by pilots and ground staff in case of an emergency, Frederick Mockford used the word "mayday" because it sounded like "m'aider," a shortened version of the French term for "come and help me." Interesting.

Please be sure and pop over to the other pages and see how they interpreted our May Day theme.
Karen at Baking In A Tornado
Lydia at Cluttered Genius
Melissa at Mlisrobinson 

3 comments:

  1. Those chops look delicious, and I LOVE the sauce, I could see using it on many proteins, and vegetables too!

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    Replies
    1. The sauce was a big hit and def could be used on so many different foods.

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  2. I do love a good grilled pork chop! This sauce sounds awesome!

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