I had just decided to not renew my Cooking Light subscription, since a few months had gone by without me really being interested in anything in any of the issues I've received, when the thing that happens every time I decide to cancel my Cooking Light subscription happened. They put out an issue with a ton of stuff I actually want to cook. I swear, their editorial people must be attuned to my subscription schedule.

Anyway, Saturday I made the mole-style pork chops from the current issue. Naturally, I brined my pork chops first, and naturally, I got ginormous centercut pork chops from Huntington Meats, so it took way, way longer than the 3 minutes they recommended. I was very pleased with my spice rub, since I've found this new wonderful spice place at the 3rd and Fairfax Farmer's Market (which, naturally, is leaving on the 24th of December) where I can get things like ground chipotle powder and choose from a variety of smoked paprika. However, that spice rub blackened up real quick. I tried a new plan for the pork chops, which was to sear them on my cast iron skillet for 5 minutes on each side, and then rest them.. on the cast iron skillet, still. So the heat would continue to cook them. They were still a little underdone.

But, delicious. You know it's a good meal when your husband wakes up the next morning talking about it. And the pork chops were SO HUGE that I had some leftover and last night, when my husband was at a horror movie double feature, I used the leftovers to make a faux-Cuban sandwich on a mini-baguette with pork and ham and mayonnaise and mustard and, um, mozzarella- which is not really authentic but was what I had on hand and it was GOOOD. Mmm, pig meat.