Rinse the pork chops, pat dry and place in a ziploc bag.
Bring the apple cider, water 1/2 cup sugar and 1/3 cup salt to a boil in a small saucepan. Stir until sugar and salt dissolves. Remove from heat and allow to cool completely. Add brine to ziploc bag with the pork chops, rosemary sprigs, garlic cloves and black peppercorns. Refrigerate for at least 4 hours or up to overnight.
In a big bowl, whisk together the ingredients for the slaw dressing, olive oil, mustard, honey, lime juice and lime zest. Toss the cabbage, radish and apple into the bowl. Using tongs or your hands, thoroughly toss the chopped ingredients with the dressing. Add bacon then salt and pepper to taste. Cover and chill for at least an hour. Mix in the cilantro right before serving.
Remove pork chops from brine, pat dry with a paper towel and season lightly with salt and pepper. Light one side of your grill (charcoal or gas) and let preheat. Once hot, clean and oil your grill grates. Place pork chops over the hot side of the grill and cook until well-browned, 3-5 minutes per side. Once browned, move the pork chops to the cool side of the grill. Cover and cook until the meat registers 135°F on an instant read thermometer inserted into the thickest part of the pork chop. Remove from grill and let rest for 10 minutes.
Those long summer days are here and we can’t stop dreaming about fresh squeezed lemonade and backyard twinkly lights. Preparing our favorite hot weather dishes, inviting over some great company and enjoying the beautiful weather are among our favorite things! This week I’ll feature some of those favorite simple, backyard foods as well as some great ideas for preparing and simplifying your next backyard get together… starting with how to throw an outdoor party!
Mix strawberries with 3 tablespoons of sugar and refrigerate for at least 30 minutes.
Preheat oven to 400°F.
Sift together the flour, baking powder, baking soda, 2 tablespoons sugar and salt in a bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch baking dish and bake until golden, 18-20 minutes.
Remove shortcake from pan and place on a wire rack to cool slightly. Cut into small cubes.
Using a mixer, beat the heavy cream, powdered sugar, vanilla and lemon zest until soft peaks form, about 2 minutes.
Assemble the jars by placing shortcake on the bottom, followed by whipped cream and strawberries.
*Note- To take this recipe up a notch, mix the strawberries and sugar and place on a baking sheet lined with parchment paper. Preheat the oven to 375°F and roast strawberries for 30 minutes before placing in shortcake jar. YUM!