Turmeric is quickly becoming my favorite root spice. Sorry, ginger.
It's arguably one of the most powerful herbs for healing and possibly preventing various diseases. The main ingredient in curry, you've probably had it before. But with all of its anti-inflammatory, coagulant, and depressant properties, why not add a pinch or too to your next meal or beverage? I've also begun weekly turmeric and coconut milk face masks, but that's for a future post!
Today, I wasn't putting turmeric on my face. It was getting on my belly with a delicious double pork chop. After generously rubbing them down with garlic, I made a soy sauce based marinade enhanced with turmeric. The result was succulent chops with an exotic flair.
turmeric pork chops
serves 2, 24 hr prep time + 30 min cook time
2 pork chops
1 tablespoon turmeric
2 garlic cloves, mashed
2 tablespoons soy sauce
half a lime, juiced
1/4 t sea salt
pepper, to taste
1 tablespoon olive oil
scallion, sliced on bias, for garnish
Prepare the marinade the day before. In a plastic container, combine the soy sauce, lime juice, and turmeric. Place the pork chops in the container and make sure they are saturated in the marinade. Refrigerate. A few hours later, flip the pork chops over inside the container and place back in fridge.
When you're ready to cook, preheat the oven to 375 degrees. Remove the pork chops from the marinade and remove any garlic pieces that stuck to the meat. Pat dry and season with salt and pepper.
In a cast iron skillet, heat oil on medium-high flame. When hot, place the chops on the skillet. Cook on each side for 6 minutes each. (To get a proper sear: Do. Not. Move. The. Meat.)
After searing, place the skillet in the oven for 15 mins to finish cooking the chops.
Remove chops from the pan and set aside to rest for a few minutes.
Garnish with scallion and serve!