Red Snapper

Snapper from the neighborhood fishmonger. This is here mostly because I thought this was a funny photo.

Garlic, Olive Oil, Butter...

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 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...

Pork Chop for Dinner

Pork chop from the Meat Hook. Fried in olive oil and coated in salt, pepper, and chicken stock with a fig glaze. Based off a Mark Bittman recipe from his book How to Cook Everything. EE made Brussels Sprouts to go with the pork chop, somehow we missed taking a photo of them.