Fat
Is to be feared. Is that what you learned? That you needed to fear fat? That it would make you fat, and lo, if you were fat, you were bad? The ramifications and underpinnings of that ideology alone are bunk. To be fat is not to be bad, it is to be free, to be yourself, to be a human body in all its shapes. And, let’s extricate the assumption, the erroneous, harmful and race, gender and class infused that to be fat is to be something wrong. Fat is not wrong. And fat on our plates is not wrong. If you enjoy your brain, eat fat. If you enjoy skin that does not break, eat fat. If you prefer eyelids that readily blink and hormones that readily flow, eat fat.
Oh, but wait.
Here we are again, scared. Why is this? Because we’re not in a vacuum. Because we’re told sure, do what you want, but just know you’re still being watched. Time to take comfort in being watched, take to recognize it’s human nature and no matter which way we go about, insults will always be flung your way. So, time to stretch past what you were taught, if you’d like. Time to create a relationship with fat. It’s yours.
Chive Butter Basted Pork Cutlets
Ingredients
- 2 to 4 pork cutlets
- 2 tablespoons butter or ghee
- 1/4 cup finely minced chives
- sea salt
Instructions
-
Preheat either a medium (2 cutlets) or large (4 cutlets) baking pan over medium heat. Melt to butter into it.
-
While the butter is melting, season the cutlets with sea salt liberally.
-
Place the cutlets in the pan, making sure there is space between each one. This helps them brown and sear, not just steam.
-
Cook for about 2 minutes on the first side, until nicely browned. Flip each over.
-
While the cutlets cook on the second side, add in the chives. With a spoon, start to stir the herbs around and gently life the butter over the cutlets while they cook for those two remaining minutes.
-
Take off the heat and allow to cool for 5 minutes before serving. Serve as is, or with a squeeze of fresh lemon juice, too.