September 10, 2011: Fig glazed Pork Chops, Biscuits & Beet Salad 

EE preparing the biscuits. 

Flour, Butter, Sour Milk (Milk & Vinegar) and sticky fingers

Into the oven (400f) for 10ish minutes

Chops (1 1/4 inch from our local pig farm via the butcher down the street) soaking in brine (1/2 gal water, 1/2 cup kosher salt, 1/4 cup sugar, etc)

Fig Jam EE made from our community garden figs (Water, Figs, Sugar, Brandy). We have half a dozen jars so we were looking for a way to use it.

Glazing the Chops

Next into the over at 350f, until they are 140f inside

Waiting for dinner, results to follow...