Summer is officially here and that means cooking gets a little bit easier because there is an abundance of great ingredients to work with. Alex found some beautifully marbled pork chops at the local market. Being of a practical mindset, I salted them and put them on a rack in the fridge as soon as he got home with them so they would be perfectly seasoned and ready to go by the time we were ready to cook them. I’m a fan of chopped salads; they present a wonderful range of textures and flavors, and they are easy to eat. With that in mind, I took the fresh tomatoes, celery, and cucumbers that he also brought home, chopped them up, and combined them in a bowl with some salt. I left them at room temperature to let their flavors mingle while Alex grilled the chops. Just before serving, we added a splash of BLiS smoked soy sauce and Minus 8 white wine vinegar, and then spooned the salad over the pork chops. Finally, we spooned the collected meat juices from the platter (a combination of melted butter, smoked soy sauce, and the rested pork chop juices) over everything, and I ran out to the weed patch for some chives to add to the mix. It was the perfect summer supper: rich, savory, and bursting with flavor.
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