Cajun Rubbed Pork Chops with Tex-Mex Corn Fritters
Pork chops. Growing up this mean thin sliced chops cooked to the point of challenging my shoe leather for toughness (sorry, Mom). Not sure why they were always made that way, but that is what I thought pork had to be. They'd be fried up with some onions, then topped with salt and pepper. That was all I knew of pork chops until my wife made them for me years ago. Get out, they could be tender and juicy too? Who knew?
Well, it was time for me to try them on my own. Picked out some nice center loin cuts. Coated them generously in Rick's Ragin' Cajun rub and topped that with a bit of oil to prevent outright burning on the grill. Left that to sock in some flavor while I prepped the corn fritters. Started the grill heating and asked Michelle to watch the chops while I fried up the fritters. Never had corn fritters before in my life, but they seemed like something I'd go for.
The meal was great! The Rick's Rub gave the pork chops great flavor and they were cooked just long enough, still tender and juicy (although credit for that is really Michelle's). The corn fritters were a perfect combination of sweet and spicy. I think I made them a bit large, but they came out pretty well for a first attempt. We'll be doing these again in the future, although I may try a different recipe just to see how else they can be made.
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