Known to his friends as something of a globe trotter, Forrest Terrell loves to travel. But, when at home in Annapolis Maryland, he enjoys cooking and listening to jazz – usually simultaneously.
A widower since 2007, he enjoys heading to the West Coast to take in jazz events or visit family….. or indulging in long-dreamed of trips. He’s visited India, Russia, China, Japan and Thailand.
He first developed a taste for travel on work-related trips . But the international travel bug bit when he and his late wife Claire celebrated an anniversary in Rio de Janeiro. Subsequent trips to Budapest, Prague and Vienna in honor of Claire’s Hungarian heritage were followed by a trans- Atlantic cruise ending in London. Between trips, Forrest satisfied his wanderlust through travel to Amsterdam as a courier delivering documents and participating in educational adventures including a wildlife expedition to Kenya.
His culinary adventures began of necessity when Claire – a magnificent cook with a flair for entertaining – passed away. Fortunately, she left an immense book of recipes behind – a veritable treasure trove of good things to eat – that Forrest relies on.
Preferring to make simple dishes using the freshest ingredients and best meats, he’s chosen a recipe called 1+1+4+4 Pork Chops to share with us. They are quick, reliable and easy to make whether serving two or four people. We’ve chosen to prepare the recipe for two.
1+1+4+4 Pork Chops
- 2 one-inch pork chops (boneless or bone-in as mine were)
- Salt, pepper or fresh herbs to taste (I added a bit of fresh thyme and rosemary)
- 1 Tablespoon of oil if needed (optional)
Forrest emphasizes that a one-inch chop is crucial to the success of the technique of searing the meat to seal in the juices and cooking through in a prescribed amount of time to retain moisture and tenderness. He buys his at The Amish Market in Annapolis.
Place your 1-inch thick pork chops on a plate or non-wooden cutting board. Pat them dry and lightly salt and pepper. I chose to add a bit of fresh thyme and rosemary from my garden.
Preheat the pan in which you are going to cook the chops. If using a cast iron skillet like the one I chose, heat the pan until a droplet of water sizzles on the surface. You may add up to 1 Tablespoon of olive or vegetable oil if you feel it is needed. Add the chops.
Over high heat, brown the first side of the meat for exactly 1 minute. Turn and cook exactly one minute more. Turn the chops again , reduce the heat to low and cover the pan. Cook for 4 minutes. Turn the chops for a final time and cook 4 more minutes.
Transfer the pork chops to a cutting board . Cover and set aside to rest while you prepare your side dishes. (Once they’ve rested, they may be sliced or not.) I like to serve them with roast potato slices Sharon Lee style along with Brussels Sprouts and green peas. The sprouts are steamed in a saucepan with an inch and a half of water, a drizzle of extra virgin olive oil, a pinch each of sugar and red pepper flakes, salt to taste and a squeeze of lemon juice. The potatoes are a simple creation of my own that require a bit more work. Here’s the recipe.
Sharon Lee’s Roasted Potatoes
- 2 medium to large potatoes washed and sliced (skin on)
- 2 Tablespoons of extra virgin olive oil combined with fresh thyme, parsley and sage
- Salt and/or pepper to taste
Preheat oven to 400 degrees. Combine 2 Tablespoons of olive oil with torn leaves of thyme, parsley and sage. Lay potato slices on a cookie sheet. I use an old standby that’s not pretty but works great. ( If you have a nicer cookie sheet that you’d like to use you can cover it with aluminum foil.) Coat with olive oil mixture. Place in oven to roast and watch carefully. Cook between 7 and 9 minutes on one side. Flip to other said and cook another 7 to 9 minutes. (Both sides will then be golden brown.) Remove from oven and serve.
Forrest serves his pork chops with one of two sauces
Bourbon and Mustard Sauce
- 1/2 cup bourbon (or other whiskey)
- 1/4 cup Dijon Mustard
- 2 Tablespoons honey or to taste
- 1 teaspoon Worcestershire sauce
- black pepper to taste
Deglaze the pan in which you cooked the chops by adding the 1/2 cup of bourbon and stirring for l minute. Reduce heat to low and add mustard, honey Worcestershire and pepper and cook, stirring, till warmed through.
Apple Cider Pan Sauce
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Simply deglaze the pan in which the chops were cooked with the cider vinegar and cook over medium heat, stirring from the bottom, until the sauce is reduced and thickened. Add salt and pepper.
I chose the latter recipe and set the table and poured a couple glasses of wine while it reduced. Then I retrieved my resting chops, plated them with the vegetables and pulled up a chair. They were delicious!
