CookTeaser

ere to begin raving about the result. Every tender, juicy bite proved once again that size matters, The double thickness permitted deep searing, without drying, and a short stint in a 425 F oven was all they required to bring them to perfection. They were on the rare side, but not raw, fork tender, and with every bite I dreaded that inevitable empty plate. Carol, it was a 10.

INGREDIENTS For the Pork Chops

2 Double Thick Pork Chops (contact the farm: 518-239-6234) 
Coarse Salt & Black Pepper
1 tsp of Aleppo, Red Pepper Flakes or Cayenne 
1 TB of EVOO + more as needed

METHOD

1. Heat the oven to 425 degrees F.

2. Season the Pork Chops. Heat a cast-iron grill pan & add them. Deeply sear each side for 3 minutes, (I weighed them down with a 5 pound grill press).

3. Allow them to rest off the heat, in the pan, for at least 10 minutes. 

4. Move the pan to the hot oven for another 8 to 10 minutes. A safer way is to use an instant thermometer. When it registers 130 degrees, it’s ready to rest for 5 minutes before plating.

RECIPE For the Squash and Onions

INGREDIENTS

3 small Yellow Squash
1 medium-large Sweet Onion
2 TB Butter
2 tsp Celery Salt
2 TB minced Sage
Pepper

1. Slice the Squash into 3/4” rounds. Cut the Onion into large chunks.

2. Melt Butter in medium-sized saucepan. Add Onions, stir well, cover & cook over low heat for 10 minutes until Onions are still a little crisp.

3. Add the Squash, Celery Salt & Pepper. Mix well, cover & cook another 10 minutes, stirring occasionally.

4. Add the Sage, stir well & cook until Squash is done, about 5 minutes more.