When shopping at our local farmer’s organic market, (just down the street), I always leave with a smile on my face. Bless their hearts – especially with the challenges they face with our very strange, crazy West Coast weather.
One of my favorite summer side dishes is a simple saute of zucchini, tomatoes, yellow or green beans, in Olive Oil and butter, salt and pepper with a sprinkling of fresh minced basil. A great side dish to accompany any main dish.
Then, I learned how to cook the most succulent, moist delicious pork chop you have ever tasted. I kid you not. Looking at Christina Ferrare’s site, Big Bowl of Love, she has a recipe on how to cook beautiful pork chops that is no fail. Seriously, no fail. We have made pork chops this way three times now – delicious every time. Thank you Christina!
Now you know the old story of Pork Chops and Applesauce? Well, applesauce, I am sorry to say, but move over, cause you have permanently been replaced:
The heaven’s have opened up on this one – pickled Rhubarb. Mercy! If you love pickles these are a must! Please check out this post: Tom, of Tall Clover Farm posted this recipe he received from his friend Chris. A humungous thank you Tom and Chris!
Here is the thing: I am not meaning to sound bossy now, but, seriously, this is what you need to do: first, make the pickled rhubarb – too easy. Then follow Christina’s directions on how to cook succulent pork chops. Next, slice a piece of pork chop, add the pickled rhubarb – and eat in one bite. Deliriously delicious yes??? I think I can hear the groans of delight right now! My only regret was that I did not cook more pork chops.