Sunday, May 20, 2012

Brined Pork Chops, Mushrooms, Spinach

Boucher Farm Pork Chops
This meal was all about whatever we brought home from farmer's market.  (Except for the pine nuts in the pesto - but it's not like those are growing in the back yard.)

Brined Pork Chops
 I brined 2-inch chops in 1 TB Kosher Salt, 1 TB Sugar, and 1/12 cups very cold water (it was refrigerated an hour before adding the meat.)  They mellowed in the refrigerator overnight.

Boucher Farm Pork Chops
 I browned these on both sides over medium heat, set them aside, and preheated the oven to 300f.

Oyster Mushrooms and Baby Spinach
 I added a pound of mushrooms from Amir Habib and a bag of spinach from Digger's Mirth.  Sauteed that down.

Pork Chops
 I added the chops back to the pan, and popped the whole thing into the oven for 18 minutes to continue cooking the pork.

Brined Pork Chops with Mushrooms
Wow!  Look how moist the meat is - and not at all salty.  I served them up with the pesto from yesterday and paired the leftover 'shrooms and veggies with brown rice the next day.