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