My garden has been on my mind for several weeks now, nothing is in the ground except the garlic is coming up that I planted last fall; well some of the garlic I planted is coming up. Happens to me ALL the time. Say I plant a hundred bulbs; I would probably get 60-70 to actually take. I’m not complaining really it is just how it goes for me. I would say I garden; I am not a gardener. I say the same about golf; I golf I am not a golfer.
I am curious with the grocery prices going up in the stores will we have another influx of people gardening again; like we had the first year of the pandemic. I am also curious out of all the people that started that initial year; how many kept at it? There are a few other options if you enjoyed the freshness of the food but the actual gardening wasn’t your thing. I know there are local farmers around me where you can buy into their co-op and it not only helps them out, you get all the added benefits of the freshest veggies and a pretty good price.
I know I am talking about gardens and fresh veggies and then share a recipe that is veggie based but it’s a really tasty meal you should think about making before all the cider is gone. I know I saw some in the market last week. I have it on my list for this week and I am also going to pick up some of the best pork chops I have ever had from the Flying Butcher https://www.theflyingbutcher.com/ here in Southern NH.
I think I know what we will be having for dinner tonight. I’ll have to pick up some sort of fresh veggie to have with this. It definitely needs some color and I think something green will work so maybe some broccoli or Brussel sprouts. We’ll have to see what they have in the produce section since it is too early around here for anyone’s gardens.
Pork Chops with Cider-Dijon Sauce
an easy but very tasty dish
- 4 center cut bone-in pork chops
- Kosher salt and black pepper
- 2 tablespoons butter
- 1 apple Fuji, Gala, Granny Smith
- 1 medium shallot chopped
- ½ teaspoon fresh thyme
- ½ cup apple cider
- ½ cup chicken broth
- 1 tablespoon dijon mustard course grain would work nice if you have it
Position rack in the center of the oven – pre heat at 425’F Line a large rimmed baking sheet with aluminum foil.
Season the chop with 1 tsp kosher salt and ½ tsp pepper. Melt the butter in a large skillet over medium-high heat. If needed work in batches, sear the chops on both sides, about 2 minutes per side. Transfer to the baking sheet and into the oven to roast until no longer pink near the bone. About 8-10 min.
Lower heat to medium and add the apples, shallots and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes. Add the cider, scraping any bits off the bottom of the pan, cook until reduced by half, about 2-3 minutes. Add the broth and mustard and continue cooking until slightly reduced, about 2-4 minutes.
Remove from heat and season to taste with salt and pepper. Serve the sauce over the chops.