Once again I head off to Kenji’ serious eats for a juicy pork chop recipe and I love the reverse sear method which worked beautifully for steaks and a beautiful celebration bone-in pork rib roast. After eight hours of dry brining, the chops are simply seasoned with a “Bavarian Seasoning” from The Spice House, lemon zest, and served with the pan juices. Since Marisa and I hit the farm stand early in the morning we are going to serve a bounty of fresh vegetables, corn on the cob, grilled okra and beautiful butter beans and the highlight for Jacob will be garlic butter French baguette. We have bowls of fresh picked blackberries and a bowl of peaches and plums, all in all a great dinner. The chops were tender and juicy despite the thickness and the reverse sear method was right on the money, suitable for bone-in and boneless chops as I discovered. Link below for the complete recipe.
Pat pork chops dry with a paper towel. Combine salt and sugar in a small bowl. Season pork chops generously on all sides with salt/sugar mixture. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, at least 8 hours and up to 24.
The fresh (1+1/2-2 pounds) butter beans were delicious and not a one left, simply sauté a bit of onion toss, in 2 whole cloves peeled garlic, one fat meaty smoked pork shank, a few grinds of black pepper and about 32 ounces vegetable stock or broth and 2 tablespoons butter. Bring to gentle boil and simmer until tender. My beans took about 1+1/2 hours and check the liquid level from time. Shred the meat from the shank, add hot beans to bowl with meat, top with a little more butter, season with salt and pepper to taste. We like to serve the beans in small bowls with some broth for dunking biscuits or rolls. Enjoy! No fresh butter beans? Frozen are fine and I also make fresh lima beans the same way.