Photo Sharing - Video Sharing - Photo Printing - Photo Books
Photo Sharing - Video Sharing - Photo Printing - Photo Books
Photo Sharing - Video Sharing - Photo Printing - Photo Books
This was a yummy and easy meal! I brined the pork chops over night and then cooked them in the grill pan. They were tender and had lots of great flavor. I used fresh rosemary and dried sage.
Roasted broccoli is one of our current favorites from Cooks Illustrated - thanks to my friend Jen for sharing it.
Buttermilk Brined Pork Chops
Roasted Broccoli
Roasted broccoli w/ optional garlic
1 large head broccoli (about 1 3/4 pounds)
3 tablespoons extra virgin olive oil
1/2 teaspoon table salt
1/2 teaspoon sugar
Ground black pepper
Lemon wedges for serving
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.
2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish and serve immediately with lemon wedges.
No comments:
Post a Comment