HEALTHY PORK MEAL (GOUT)

Back to blogging something healthy if you are a lover of pork. Remember, I suffer from high uric acid that causes gout, but I also love to eat delicious rich foods at times. Pork is something I loved to eat since I was a kid. But there's lean cuts of pork, and there's fatty cuts of pork. So for health's sake, let's do lean cuts of pork and try and turn it into the fatty cut pork dishes we love. OK, let's get going shall we.



Let's do a Mexican grilled pork dish, called Pork Adobada Chile. We are going to take some loin chops and marinade it for a few hours, then grill it over some hot charcoals, or use you indoor broiler, or you can bake em if you want over wire racks.

INGREDIENTS

1/4 cup or so of pure chile powder

1/4 cup or so of white vinegar

3-4 cloves of garlic

1 teaspoon of sea salt (Hawaiian Sea Salt if you can)

1/4 teaspoon of black pepper or white

1/2 teaspoon or more of dried oregano

1/4 or 1/2 teaspoon of ground cinnamon

1/4 teaspoon of ground cloves

4 lean pork loin chops

DIRECTIONS

1. In a blender, add all of the ingredients from the chile powder to the ground cloves, and blend it well.

2. Take a sharp knife and make slits in the loin chops, so the marinade will penetrate into the meat and give it the flavor.

3. In a glass dish, lay the 4 chops on the bottom, pour the marinade that you mixed over the chops. Cover with plastic wrap, and refrigerate for about 3 hours or more. Ideally overnight.

4. When ready to cook, preheat your charcoal grill, gas grill or broiler to about 350 degrees F to 400 degrees F.

Because these are lean chops, the cooking time should be about 3-5 minutes per side, you as the cook must watch the meat as it cooks, if it starts to burn, remove it from the heat, and lower the temperature, you want even cooking no mater what apparatus you are using to cook.

5. Place each chop on to the grill, or broiler, brush some marinade over it. Cook 3-5 minutes, then flip, and brush more marinade over the chops again, continue to brush marinade until cooking is done. 

If you have an instant read thermometer stick it into the thickest part of each chop, if the register is 145 degrees F. It's good to go, if it's higher, remove immediately you don't want to ruin the chops.

6. Let the chops rest under some tin foil for about 5-10 minutes.

Before plating, add lots of green veggies on to your plate, and a small amount of starch, your favorite bread, mashed potatoes, or rice. Then place your rested chop onto the plate, and dig in. 

This serves 4 people, so invite 3 others, or freeze the other 3 chops for later dinners or lunch.

Wine paring for this dish: According to Wine Folly Dot Com-  A Sparkling Brut Rose', especially a Cremate d' Alsace for its fruity notes.

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