Food for thought: Mastering the Shirataki noodle

When it comes to Shirataki noodles, there are two types of folks (typically). Those who have had them, and those who haven't. Most who fall in the former category will exclaim: "Oh gross! They taste like ass!"
That's where I come in.

These mysterious zero calorie noodles can be so delicious; cravable, even - but there's a trick to handling them. They are the only noodle I use in my ramen soups, and these soups are even kid approved.

Stick with me - they will blow your mind. I will use a ramen style soup for my example.

Finishing shot: Spicy pork chops and applesauce with stirred potatoes and braised red cabbage

Spicy cast-iron seared chops with applesauce with braised purple cabbage and boar bacon with creamy stirred potatoes with spinach.

Spicy cast-iron seared pork chops and applesauce

I stumbled into this recipe one night...a typical form of cooking for me. (I like to play!) But sometimes, meals come together lacking the oomph I strive for. I started prepping in my usual fashion, making stuff up as I go, beginning with a bone-in pork chop and simple rub. Sigh. The dish wasn't turning me on at all - it was looking pretty ho-hum.....

Then, as I lingered in the fridge it hit me.....How about a twist on classic pork chops and applesauce? I tweaked the rub by adding some cayenne for a great spicy contrast against the sweetness of the chunky organic applesauce and herby fresh oregano. Yes! From ho-hum to oh-yea. I rubbed my hands together in delight, as my daughter wondered out loud why I was laughing like an evil mad scientist.

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Let's get mad!

• 3 bone-in chops (or whatever fits in your cast-iron without crowding)
  
• Applesauce (I like the unsweetened chunky sauce...it's sweet, and the ingredients are: apples. Nuff said. Or, make your own by sautéing diced apple with a bit of lemon juice.)
  
• Fresh oregano lightly chopped
  
• Salt and pepper
  
• Cayenne powder
  
• Dried oregano (Just a light pinch per each side of the chop, for added earthiness.)
  
• Olive oil

Let the pork chops pre-funk for the party on the counter, coming to room temperature. Then rub 'em down with olive oil. Now they want to party. Sprinkle a generous amount of salt, pepper, cayenne, and a dash of dried oregano, and rub that in. We aren't seasoning broccoli, we are imparting flavor with a rub. Salting properly is important! Smell the spice coming off the chop...it will mellow when cooked, but see if you catch a hint of oregano in there. If all you smell is cayenne, add just a pinch more. The oregano rounds out the flavor. We want the seasoning simple, yet well done. Garlic or anything else would muddy the flavors.

Bring your cast-iron to a medium high heat. Add olive oil, the place the chops in there and sear for two minutes each side. Then cover the pan, remove from heat, and the residual heat will cook the chops to perfection!

Top with a couple of spoons of applesauce, and garnish with oregano. Simple, flavorful, lightening fast...and the spicy sweet contrast will knock your socks off. I love a triple threat!

Try it...you will laugh like an evil scientist too...