Another installment in the catch-up posts for One Local Summer. Husband had originally planned to do these pork chops on the grill, but the sky got dark and opened up so quickly that he ended up pan searing with the cast iron skillet and finishing it up in the oven. Apparently, this is my new favorite way to cook pork chops because I have never had a pork chop quite so perfectly juicy before. Pork can go from juicy and moist to shoe leather in a split second it seems, but man, skillet in the oven is IT. Even though it was delicious, I only managed to finish off half of that pork chop because of the ridiculous amount of veggies. Steamed green beans and carrots, that huge salad as usual, and then potatoes with olive oil, chives, and onions. Top that all off with a glass of Spring Wine from Chaddsford Winery and we have a great rainy day dinner.
Ingredients:
Radishes Full Circle CSA
Turnips Full Circle CSA
Mushrooms Oley Valley Mushrooms
Lettuce Full Circle CSA
Carrots – Full Circle CSA
Cucumber Clover Hill Farm
Tomatoes Clover Hill Farm
Potatoes – Jack’s Farm
Pork Chops – M&M Creek Valley Farm
Chives – My Garden
Onions – Clover Hill Farm
Green Beans – Jack’s Farm
Wine – Chaddsford Winery, Spring Wine
Non Local – Olive oil, salt, pepper.