I’ve never brined anything before. It’s a combination of laziness and incredulity that has stopped me from taking that extra step, but I do declare that it was worth it. My brining liquid was just sweet and salty, but could have been fancied up with some bay, peppercorns, hearty herbs or another ingredient that I’ve been seeing a lot recently, dried juniper berries. After brining, the chops were crusted with rosemary, thyme and sage, seared and cooked off in the oven.
While that was going I chopped up some banana squash (on sale at the market) and roasted it with a healthy dose of sage. Sage just screams fall, right? It’s just totally screaming about it.
Then I mashed the hell out of them.
Earlier in the day I had made some corn muffins using a packaged mix with some roasted red bell pepper and cheddar cheese. This was back when I thought the theme of the meal would be more Mexicanish. I was wrong. But they still tasted damn good.
The sauce is made of caramelized onion with some beef stock, milk and the run-off juices from the pork chops.
(I really need to learn how to take night time photos)