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Posted By Ina On July 16, 2011 @ 6:45 pm In Life, Preserves | 6 Comments

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.

I love new recipes, summer, and sharing.  Thanks to the Farmer’s Market, Tom, Chris, and Christina….you made me a happy girl!

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