This is Dark Days Challenge meal number six. The pork chops are thick enough to stuff so that's what I'm going to do. The stuffing will be the Argentine lamb chorizo sausage in the background mixed with dried cherries. The chorizo has quite a bit of spice so I'm hoping the cherries will balance that. Then we will have sauteed chard. Pretty simple dinner.
Pork chops are from Bob at Coffee Pot Ranch, chorizo is from Dan at Flying Mule Farm, chard is from the farmer's market and the cherries were a gift in my Christmas stocking.
I always brine my pork chops to increase their moistness. It's pretty simple. Because these chops are so thick, I'll probably brine them for a couple of hours.
This is my last DDC meal for a while. Surgery on Monday is going to cut into my cooking for a while. I'll be back when I'm able to get around the kitchen. For the next few weeks the kitchen belongs to Kerry and my sister Vicky.
I'm an Aquarius who was raised a Roman Catholic in Minnesota. I've managed to overcome the religion and the state. I've lived in California for 40 years. I retired in 2007 and became a quilter and appliquer. Never thought I would find the medium that would let me express my artistic feelings. I love vivid color. In addition, I'm a locavore, foraging for food to keep my husband and me healthy and to help local farmers. I live in Northern California on five acres.