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.
Posts
3 comments:
Oh boy - Kerry and I in the kitchen will be fun. Just smile and eat what we serve you.
Hope the surgery goes smoothly. The food won't be as good as this sounds, though.
Kale,
I would love to talk to you about an issue that I feel is a hot topic in environmental news. I have written an article that I think your readers would be interested in seeing on your blog.
I looking to promote that idea that by encouraging grocery shoppers to branch out from their usual selections and to join the local food movement, they can help to create a more sustainable agricultural system.
Kori Bubnack
k.bubnack@gmail.com
Post a Comment