I'm afraid of pork. It freaks me out because the consequences of cooking it incorrectly are not just simple food poisoning, it's getting a worm in your brain that slowly kills you. That's fucking disgusting.

But I'm coming to terms with it, because as I've said I don't really like chicken, and you can't eat red meat all the time. And pork really is delicious. I figure a little education and self-confidence is in order, and I can enjoy this shit. So I decided to make two different pork and potato meals, because practice makes perfect, and there is the perfect pork out there for everyone (hey-ooooooooooooooooo!!!):

Pork Marinade #1
1 tbsp ground coriander
1 1⁄2 tsp fennel seeds
1 tsp ground cumin
2 tbsp smoked paprika
2 tbsp brown sugar
2 cloves garlic, minced
1-3 pork chops
sea salt, to taste
2 tbsp. canola oil

Herb Sauce #1
1 tsp coriander seeds
1⁄2 tsp cumin seeds
1/2 tsp ground cardamom
1⁄2 cup minced cilantro
2 cloves garlic, minced 
1 jalapeƱo, stemmed, seeded and minced
3⁄4 cup extra-virgin olive oil
sea salt, to taste

2 large potatoes or 6 new potatoes
4 tomatillos, peeled
2 poblano peppers
6 tbsp. extra-virgin olive oil
5 cloves garlic

Mix coriander, fennel, cumin, paprika, sugar, and garlic and stir to combine. Put pork on a plate and season generously with salt. Rub pork with coriander mixture and cover with plastic wrap. Let sit at room temperature for at least 1 hour or refrigerate overnight. 

Herb sauce: Mix coriander, cumin, and cardamom, cilantro, garlic, and jalapeƱos. Using a fork, whisk in olive oil and season sauce with salt; cover with plastic wrap and set aside.

Heat oven to 475°. Put potatoes, tomatillos and poblanos on a baking sheet, drizzle with olive oil and bake, turning once, until tender, 40–50 minutes. Transfer to a plate; set aside.

Heat canola oil in a cast-iron skillet over medium-high heat. Add pork and cook, turning, until browned on both sides, about 4 minutes. Place shallots cut side down under pork. Reduce heat to medium and cook until completely done. Transfer pork and shallots to a cutting board and let rest for 15 minutes. To serve, spoon sauce over pork.

This. Was. Stupid. Good. Recipe is courtesy of Saveur, the magazine that is my absolute favorite of all food magazines. Not your thing? Try pork Greek style (not that way perv, we're talking food here):

Pork #2
1/4 cup olive oil

1/4 cup lemon juice

1 tsp oregano

1 tsp salt
1 tsp pepper
6 garlic cloves, minced

yogurt & onion sauce
: Stir together well 2 cups plain yogurt, 1/2 of a thinly sliced green onion, 2 teaspoons lemon juice, 1/8 teaspoon ground coriander and 1/8 teaspoon ground black pepper
1-3 pork chops

Combine olive oil, lemon juice, oregano, salt and pepper with 1-4 tbsp of the yoghurt and onion sauce (save the rest for the potatoes). Put chops in a ziplock bag and pour the mixture over top, seal and place in the fridge for 1 hour to overnight.

1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 tsp dried thyme
1 tsp dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Preheat oven to 350
. In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary and pepper. Boil 1 1/2 cups water and add to the 2 cubes of bouillon, whisk until completely dissolved. Add the olive oil mixture and stir together until completely blended.

Arrange potatoes evenly in the bottom of a medium baking dish. Pour the mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Heat extra-virgin olive oil in a cast-iron skillet over medium-high heat. Add pork and cook, turning, until browned on both sides, about 4 minutes. Reduce heat to medium and cook until completely done.

Place pork alongside potatoes, with yoghurt and onion sauce on the side.

I love Greek food, and this is Greek done right. It's much milder if you prefer no spice and a cooler sauce.

So, pick the way you like to be porked, then get to it :)