Last night, prior to today’s brief snow flurry, I spent some time on the balcony grilling a couple thick-cut pork chops. After waiting about an hour at the butcher to get these babies, the question seems obvious – were they worth the wait?
The chops are accompanied by a simple raw apple and cabbage slaw and even simpler roasted butternut squash. The meal was terrific. Here’s how it goes:
Chops – sea salt, pepper, and olive oil on both sides. Grilled over direct heat for 5 minutes per side and rested for 5 minutes.
Slaw – matchstick fresh fall apples mixed with cabbage and dressed with dressing of equal parts veg oil and apple cider vinegar, half part of honey and salt and pepper to taste. Shake, dress lightly, mix with hands, and refrigerate.
Squash – peel, cube (1/2 to 3/4 inch), toss in olive oil salt and pepper, spread in a single layer on baking sheet and roast at 350 for 25-35 minutes.