Thanks to Labor Day, Little Bear and I had Daddy home to play with for three whole days! Jude certainly appreciated having an extra person around to hold him while I was busy in the kitchen today. I know that it's still hot in many parts of the country, but Labor Day is our sign that summer is truly ending... particularly after this year's unseasonably chilly August, there is no question that autumn is here: We haven't seen 60 degrees in weeks, and many of the trees are already brightly gilded or bronzed.
We had a special dinner tonight to celebrate the beginning of my favorite season: spicy Martini Pork Chops, mashed potatoes, green beans, apple cider, and a tart cherry cobbler! Little Bear did us the wonderful favor of sleeping through dinner, so Matt and I were able to enjoy a peaceful meal for the first time in quite a while.
Martini Pork Chops
2 bone-in pork chops, 3/4 to 1 inch thick
3 cups water
1/4 cup gin
1/4 cup vermouth
1 tablespoon coriander seeds
1 tablespoon dry rosemary
2 tablespoons salt
1 tablespoon oil
Combine water, gin, vermouth, herbs, and salt in a gallon zip-top bag. Add pork chops and allow to soak in the brine for at least five hours. Heat oil in large skillet over medium-high heat. Discard brine. Brown pork chops 3-5 minutes on each side, until the barest blackening occurs. Turn down heat to medium and cook uncovered 15 minutes or until juices run clear.