Eating as a Non-Vegetarian- Lime and Garlic Marinated Porkchops with Cilantro-Lime Quinoa

Ok, I admit it: I like meat.

I don’t eat it very much. In fact, I eat it pretty infrequently. I rarely purchase it.

But I like it. I like the way it tastes. And there are very few photos of piglets that will make me feel guilty about enjoying a slice of bacon.

However, what I can’t come to terms with is what happened to the meat before its arrival at my dinner table. It arrives after inhumane mammalian brutality, hundreds (if not thousands) of travel miles, and undocumented harm to food workers.

All because I wanted a slice of bacon.

Yeah…that’s not ok.

I’m reaching a point in my life where I can’t bear to purchase meat that’s been produced in ways I can’t stomach. I mean, my ancestors ate meat- but the meat they ate is not the meat I buy at my local grocery store.

As regular readers of this blog know, I can pontificate on this topic for pages and pages. But all I really need to say is that in order for me to eat meat, I need to be prepared to find meat that was harvested from animals who were raised humanely.

Yes, it will be expensive. But that’s the price of being an omnivore in the 21st century first world.

ANYWAY, since yesterday was the most beautiful day ever (seriously, anyone who wasn’t in the North Carolina triad yesterday missed out on a gorgeous Southern spring day), I decided to make my girlfriend a spring-y dinner of pork chops and quinoa.

So where does an ecologically conscious Winston-Salem resident go when they want fresh meat?

Whole Foods Market, of course.

Whole Foods has a remarkable devotion to the sale of sustainably produced food items AND (probably most importantly) to crafting and maintaining solid relationships with farmers and ranchers. Since the food chain from farmer to consumer grows with every congressional bill and ‘science innovation’, it is more important than ever for us to support companies who strive to cut out the millions of middle men who get in the way of Americans eating food which doesn’t go against the evolution of our bodies.

As far as meat sales go, Whole Foods adheres to the stringent guidelines of the Animal Welfare Rating Standards, which are produced by the Global Animal Partnership. Basically, they have a 5 step standards list which details the requirements for a livestock animal’s living conditions. It looks like this:

Step 1: No crowding
Step 2: Enriched environment
Step 4: Pasture centered
Step 5: Animal centered: No physical alterations
Step 5+: Animal Centered: Entire life on same farm

As you probably noticed, there’s no step 3 for cattle. There are separate charts for poultry and pigs. And at Whole Foods, all the meat options are labeled with the number which corresponds to this chart. It’s another way of letting you know where your food came from.

Since I was making pork chops, here are the five steps I looked at:

Step 1: No crates, stalls or cages
Step 2: Enriched environment
Step 3: Enhanced outdoor access
Step 4: Pasture centered
Step 5: Animal centered: No physical alterations
Step 5+: Animal Centered: Entire life on same farm

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I ended up buying some very pretty chops from a local farm with a 4 rating. There were other options, but the fact that the meat came from a nearby farm means that the journey from farm to table was very short, and it insures the freshest ingredients possible.

It does not, however, insure the cheapest price.

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But here’s the thing- I can’t pretend to not know what I know about factory farming. And if I want to eat meat in spite of that knowledge, I need to be prepared to pay the price.

Plus, the flavor of this finished dinner was more than worth the money. I’m not a huge fan of lime and/or cilantro, but both of those flavors keep popping up in my recipes recently. I’m blaming it on Chipotle– I mean, who doesn’t love their cilantro-lime rice? But instead of making rice, I decided to try out the same flavor combo with quinoa. I’d say it was a success- Kate basically licked her plate clean.

(Ok, so she didn’t lick it clean. But she probably wanted to lick it clean.)

Both of these recipes are unbelievably simple, and can be whipped up very quickly. They can be served together, or paired with other dishes. For example, substituting cilanto-lime quinoa in a homemade Chipotle burrito bowl is a healthier option than eating mounds of fluffy white rice.

(I mean, don’t get me wrong- I LOVE fluffy white rice. But quinoa is just as delicious, and packs an unbeatable nutritional punch.)

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Lime and Garlic Marinated Pork Chops

(Adapted from Gina’s Skinny Recipes)

Yield: 2-4 servings (depending upon size of pork chops)

Ingredients:

4 (6 oz) lean boneless pork chops ( for the record, I made this recipe using 2 super thick bone-in chops, and the proportions still worked perfectly)

4 cloves garlic, crushed

1 tsp cumin

1 tsp chili powder

1 tsp paprika

1/2 lime, juice of

lime zest

salt and fresh pepper

1. Trim off extra pork fat.

Basically, go from here:

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To Here:

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2. In a large bowl season pork with garlic, cumin, chili powder, paprika, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 20 minutes.

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I always recommend long marinade times, but if you need to make this in a hurry, 20 minutes should get the job done. I had to whip up this meal pretty quickly, and I think 20 minutes was long enough to get a good flavor infusion.


3. Line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-6 minutes on each side or until nicely browned.

While that’s cooking…

Cilantro-Lime Quinoa

Yield: 4 servings

Ingredients:

1 cup dry quinoa

1 1/4 cup Water

1 lime, juice of

1 tsp olive oil

1 tsp salt

1. Follow my instructions for fool-proof quinoa.

2. While quinoa is cooking, combine chopped cilantro, lime juice, and remaining oil in a medium bowl and toss until completely mixed. When quinoa is finished cooking, add it to cilantro-lime mixture and toss until coated.

Bam, dinner is served.

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Yes, your eyes are not deceiving you: Kate and I also ate French fries with our dinner. But those French fries are extra special, and will be reviewed in a separate post. However, just for the record, they were absolutely delicious. Smile

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