I have to say, when dinner becomes such a lovely picture you’ve gotta write something about it. [Ed.–in all fairness, those perfect grill marks made me want to take a great picture.] My pork brine has been touted many times over on this site but for purposes of clarity and focus, one final time:
- Before going to work for the day combine 1/4 cup of salt, 1/4 cup of sugar in 2 cups of water with 1/4 cup of apple cider vinegar and mix via shaking or microwave.
- Place your chops into a deep container so that they are completely submerged.
- Let sit for 8-12 hours.
- Remove, dry and let come to room temperature. Heat your grill pan to maximal thermal awesomeness and set the oven at 350 F.
- Sear the chops for 5 minutes a side then slide into the oven until your meat is 145-150 F.
The garlic scape pistou is little more than stick-blended 5+ whole garlic scapes (white and green parts) that were cut into chunks before blending. Add salt and pepper to taste and enough olive oil to get everything liquefied. Stir in a good hefty cup of fresh grated Parmesan cheese and a Tbsp of acid (either lemon or balsamic vinegar) and top pasta, couscous or rice with the green magic. There’s nothing more to it than that. Hooray!
In accordance with E’s desire to spread her photo around, [Ed.–Seriously?!? You, sir, can be such a Shakespearean ass.] I have provided the recipe and little else. Enjoy the pic, the recipe and the pork! Until next time, readers, cook on!