Monday nights dinner. Pork Chops from Dufort Farm Rehoboth, Rhubarb and asparagus from our garden. Made a lovely sauce with the rhubarb, there was only a little Rhubarb ready. Usually I would freeze it for later but then it’s gone into the depths of the deep freeze never to be seen till it is a large blob of Frost. I used Hippy Pilgrims Orange Cranberry Garlic salt on the chops. The sauce was lovely, and the chops flavorful and juicy. I cooked the chops in a cast iron pot with oil waiting till it was shimmering. Next I seared them on one side for about 5 minutes then turned over and cooked about 2-3 minutes more till they were 140 degrees inside let set for 5 minutes then served. It was delicious. Make sure to visit your local Famers Markets there are many around. Check out Edidble Southeastern Magazine for a list of local markets, articles and recipes with local foods and news.
1 comment:
Thanks for the shout out!
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