Saturday, March 31, 2012

Orange-Cardamom Pork Chops and Fried Potatoes

We've been buying a lot of pork recently, because we are making bone art for Wasteland Weekend, leaving me scrambling for different ways to prepare the meat. We use pork shoulder bones because they resemble skulls. We posted a few photos of two of the skulls in progress on Facebook. Once they are finished, we will post an article and photos on Tempe Frugal Life.

Once I removed the shoulder bone from the two roasts I bought at Ranch Market last week for 98 cents a pound, I sliced 15 pounds of the shoulder meat into chops. The other 5 pounds got chopped to make pulled pork in the slow cooker. Today I thawed 2 pounds of chops. While they thawed, I grated the zest from one whole navel orange, then squeezed the juice over the chops. I added the orange zest and 3 cloves of finely-minced fresh garlic, about 1/2 teaspoon of ground cardamom and about a tablespoon of Cajun seasoning. I rubbed the spices all over the meat, turning it repeatedly in the orange juice to ensure complete coverage. I let the meat marinate in the refrigerator in a 4-quart plastic storage container while I scrubbed three fist-sized potatoes. I trimmed away some bad-looking spots and pierced each potato, then microwaved them together for 6 minutes on high. I turned each potato over and microwaved them for another two minutes, quartered them and sliced them into 1/2-inch thicknesses.

I heated 1/2 cup of canola oil in a 12-inch diameter saute pan on medium-high for three minutes, then used the lid as a shield while I slid each chop into the pan to avoid splashing the hot oil. I pan-fried the chops for three minutes per side, turning them twice on each side, for a total of 6 minutes per side. I pulled the chops from the oil, holding them over the saute pan until the oil stopped dripping before transferring them to a serving platter.

I used the lid as a shield again when I slid the sliced potatoes off the cutting board and into the oil. I pan-fried the potatoes for about 10 minutes, until they were just past golden-brown, then removed them from the pan using a slotted spoon. I pulled the double-layered paper towels over them and patted the excess oil away before sliding the potatoes onto the serving platter with the pork chops.

I boiled the marinade and added it to the shrimp-infused gravy I had made to go with the river-raised catfish we cooked two nights ago. I'll post that recipe another day.

Ingredients and Equipment:

2 pounds sliced pork shoulder roast
4-quart plastic storage container
Juice and zest from 1 navel orange
3 large cloves garlic
Chef's knife
Cutting board
1/2 teaspoon ground cardamom
1 tablespoon Cajun seasoning
3 fist-sized potatoes
1/2 cup canola oil
12-inch saute pan with lid
Serving platter
Slotted spoon
Small glass casserole dish
1 pint shrimp-infused gravy (recipe to come tomorrow)


  1. Hey Jack! This sounds mouth watering! If you would like to add your link this week to the recipe hop, go to my post for today and click on the linky tool on the bottom. Follow the instructions. It's really easy. Then edit your post and add
    at the bottom of your post so that others can get the rules of the recipe hop if they are interested in participating.
    Thanks for visiting!

  2. Wow! have to add that I just read your profile and noticed you graduated from KSU! Me too. I graduated with a BSN in 1986. Really small world :)