Pork chops are dry brined to keep them juicy and tender, then pan seared with rosemary. They’re topped with peaches and frisée quickly cooked in the same pan. Recipe below.
Forensic anthropologists would have a field day with my right hip pocket. It’s home to an ever shifting collection of folded scraps of paper, most covered with scribbled food notes. Some are shopping lists, folded and refolded to accommodate new lists. Looking at old lists, I can often reconstruct the meals I cooked based on the ingredients acquired. Continue reading “Cooking from the hip: Pork Chops with Peaches and Wilted Frisée”
