Gillian is a genius. She just pulled this one out, and she’ll be humble about it, so I’ll be the one to say that she is a creative master in the kitchen and tonight’s meal shows you why. We have been talking about this supper for a few days now, grilled garlic scapes and zuchini, pork chops (thick cut from Paulina Market), with nectarines sauteed with garlic in a balsamic reduction. The balsamic vinegar is from Old Town Oil, aged 12 years. It is like candy. Oh, and I can’t forget the fresh basil minced and sprinkeled on top.
With a full moon rising over the horizon and a glass of rose, this meal was a little piece of heaven.
I would eat the leftover strawberry rhubarb pie and vanilla ice cream for dessert, but I have to work tomorrow. Maybe for breakfast.
Shy Chi Foodies 
4 comments
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July 18, 2009 at 3:54 pm
Orli
Did you brine the chops? If so, how long and do you change the components of your brine based on how you plan to prepare the meat? Share your wisdom, oh master.
July 18, 2009 at 8:20 pm
Gillian
Yes, did a brine w/ the usual suspects – s&p, crushed whole garlic clove. They were super thick-cut chops so I brined them over night, probably about 8 hrs. I generally change the brine components and time based on the size, cut and preparation of meat.
July 18, 2009 at 11:53 pm
Orli
Last time we did pork chops I used Anne Burrell’s brine recipe . It was awesome but I would think it would be a little overpowering if you were doing a subtle preparation like the one above. She also recommended brining for three days, which I thought was a little long. The meat was slightly water logged.
July 22, 2009 at 6:53 pm
Gillian
3 days!? Wow, I could understand an extended brine for a larger cut of meat, but for chops? I’ll have to check it out though because it sounds like a tasty brine.