I’m not dead, if that’s what you were wondering.
You’re not wondering that? You mean I’m the only one who starts to worry about people if I haven’t heard from them in a while? It’s ok. It usually doesn’t interfere with my daily life… although one time when Hubster and I were living in separate cities I had all but convinced myself that he was, in fact, dead.
He was scheduled to meet a couple interested in wedding photography at 6 pm. Those kinds of meetings usually take about 90 minutes. They could even run for 2 hours if the conversation is really flowing. When I couldn’t reach him at 9 pm, I started to get a little… frantic.
At the time we were doing consultations out of our home studio, and I realized that these people we invite to our house (total strangers) could attack him and no one would know (because I was all the way in St. Louis). After several calls and texts to his cell phone, I finally decided to call our office line knowing that if he was in a consultation still (which seemed unlikely to me at this point… he was clearly bleeding out somewhere in our house) he would hear the answering machine and pick up. Instead the machine answered and I tried my best not to sound like a crazy woman. When that produced no results I was minutes away from calling our neighbor to go check on him when he finally called back.
Turns out it was the longest consult ever. He was not mortally injured. And I did sound like a crazy woman on the answering machine (which the couple could hear because they were still there. I maintain that I couldn’t have sounded too crazy because they still booked us).
In my defense, I had been watching a lot of real life crime shows at the time… You’re not buying that are you? Neither did Hubster.
The real point of all of this is that I’m not dead. Thanks for your concern.
I’m sure you’re not here to hear about my crazy notions, so let’s get to these pork chops. They’re probably the most unique pork preparation I’ve had. The brine seriously infuses the chops with buttermilk flavor. Being a fan of sour tastes, I found it pleasant, but if you don’t like buttermilk I suggest skipping this recipe and grinding together some Asian Pork Patties to get your fix of the other white meat.
Buttermilk-brined pork chops
Slightly modified from Cooking Light
1 cup fat-free buttermilk
1 Tbsp kosher salt
1 Tbsp sugar
½ tsp dried rosemary
½ tsp dried sage
3 or 4 center-cut pork chops (about 1/2 inch thick)
1 tsp freshly ground black pepper
Zest lemon to get ½ tablespoon of rind. Combine lemon rind, buttermilk, salt, sugar, rosemary sage and pork chops in a large zip-top plastic bag; shake well to dissolve salt and sugar. Refrigerate overnight.
Remove pork from bag; discard brine. Pat pork dry with a paper towel. Sprinkle pork with pepper. Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3 ½ minutes on each side or until desired degree of doneness.
Serve with: oven roasted potatoes and steamed green beans