There is nothing in the world I hate more than math, except maybe broccoli. For the most part the math on recipes is simple, simply halving all the measurements, there is the occasional half of 1 1/2 but even then things turn out fine.The recipe for Spice Rubbed Pork Chops (sans zuchinni though) proved to be a doozy. I had initially just glanced over it and took note: 4 pork loin chops, easy enough to remember right? Having learned in the past to pay close attention to the weight of meat required I double-checked that and good thing I did: turns out I had purchased tiny little pork chops and if I were to follow the recipe I had to cut everything by 1/3. This was only further complicated by the fact that I really only wanted to make 2 pork chops, and save the other 2 for another recipe that has caught my eye. I had to divide the whole recipe by 1/6… to make matters worse, Google sometimes gave me measurements in milliliters and I would then have to convert that to teaspoons (well, fractions of teaspoons). All in all, the math took longer than the prep.
The recipe is simple, albeit a little more hands on than I had expected. Cutting the fat off the pork was also not fun, the fat was slick and hard to grip and I was certain I would end up with a knife wound. After some struggle I managed to cut off a good deal of it, which is to say not that much at all, my pork chops were lean it seems. It could have been my measurements, but the rub was more of a paste (not enough oil maybe) and I ended up having to get in there and just rub it right into the pork rather than shaking it about in a container.