Pork Chops

     The grocer had nice-looking boneless pork chops and I had most of a bottle of sweet chili sauce.  I took this as a sign, and picked up an apple and a yellow onion, along with fresh mushrooms.  The chops got marinated in cider vinegar, soy sauce and a little Worcestershire sauce, with smoked paprika, coriander,* mustard seed, oregano, cilantro,* ginger, garlic and some mild hot-pepper blend.

     The meat spent several hours with the marinade in a big ziplock bag in the fridge (squeeze as much air out of the bag as you can!) before being lifted out and set in a skillet with a little olive oil over medium heat.  I had peeled and cut up the apple, and put the pieces into the marinade as I got them cut, then added them, and cut up and added the onions, followed by a generous pour of the sweet chili sauce, mostly over the meat.  I put the lid on while I sliced six decent-sized mushrooms, and added them, followed by a half-dozen or more bright red "pepper drop" pickled Peruvian peppers and a few chili-tangerine olives, sliced.  I thought a little more sweet chili sauce was in order, so I added some more.  Yes, this is "cooking by ear."  It's a fairly restrained sweet/hot sauce, and works well with apple and onion.

     I put the lid back on and let it simmer, checking a few times and turning the heat down if it was boiling vigorously.  45 or 50 minutes later, it was looking pretty good, and temperature checks confirmed the meat was done (you want to get it over 170°F).  I microwaved some prepared fresh broccoli, with red bell pepper and spices, and there was dinner.  There was a lot of liquid with the meat, not quite gravy-thick, but very nice spooned over the chops and onion.  The apple was mostly cooked down.

     That's it for much actual cooking until the current heatwave is over -- we're having salad tonight, with peanut better and sweet orange marmalade on whole wheat as a backup if we're still hungry.  Next time, I'll marinate the chops overnight; more time is usually better.
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* Coriander and cilantro are the seeds and leaves, respectively, of the same plant, Coriandrum sativum, and people are either okay with it or they really don't like it.  This appears to be largely genetic (there's a little disagreement), so find out which you are before you cook with the stuff!