...or a cow, pig, chicken, sheep or any number of other farm animals. i've come to this conclusion because at least two of my children (still waiting to see about the 3rd) were apparently BORN IN A BARN! now i don't remember giving birth to any of them in a barn, but the process of childbirth does weird things to you and i've about 'laborland' that people enter while preparing to give birth and perhaps 'laborland' is actually a barn. they exhibit the characteristic behavior - the inability to shut doors. seriously, how hard is it to shut a door? very hard apparently. i couldn't possibly count how many flies are buzzing around in our house at any given time because of this. oh well, what we lack in the absence of disease-carrying insects we make up for in air circulation! right?
this recipe comes from the weber’s REAL GRILLING cookbook and is my family’s recent favorite way to have pork chops. shane thinks these are the best food he’s ever eaten, and will generally eat 2! i think layla asked for seconds as well, and micah pretended they weren’t on his plate… which is typical. we’ve made them on the grill, or broiling in the oven, and both are equally good. 1/2 cup dry white wine 1/4 cup extra virgin olive oil 1/4 cup roughly chopped fresh thyme (I have used dried as well, and it works fine) 1 tbsp minced garlic (think I used a clove, maybe two) 2 tsp kosher salt (this was a little much. I think the second time I made them I reduced it to 1.5 tsp.) 1 tsp freshly ground pepper pork chops (4 or 5) whisk ingredients together in a bowl. place pork chops in a large ziplock and pour in marinade. seal and turn several times. refrigerate for 2 hours, turning once or twice. allow chops to stand at room temperature for 20 to 30 minutes before gril...
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