This spooky looking dish was our Halloween meal this year. Nick and I picked up the pork chops from the Farmers' Market and I cooked them up following the directions in our 'How to Cook Everything' cookbook. For some reason they turned out a little tough and dry. I must have cooked them for too long. Usually Nick makes the pork chops, and they are always super delicious and tender. I must not have his magic touch. The side dish was made up of some of our red kale tops, which I roughly chopped and sauteed with some onions, apple cider vinegar, and salt and pepper to taste. It was very good, and the color was perfect for the holiday.
1 comment:
I have found that the key to juicy pork chops is an hour or so in a brine solution. It can be just plain salt and water, but it is even better if you throw in some herbs, lemon, and/or garlic.
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