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Please Fave the original Here

A new recipe from yours truly!

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* And stir fried squash that wont fit into the title XD

Kind of forgot to add this recipe to my page, but I'd say its a keeper!

Brine recipe - https://www.allrecipes.com/recipe/2.....ic-pork-brine/

Basic Pork Brine

By JULIEG

Prep: 10 mins
Total: 10 mins
Servings: 10
Yield: 10 servings

2 cups water, more if needed
1 cup brown sugar
1 tsp ground mustard powder*
2 tablespoons kosher salt
3 cloves garlic, gently crushed
3 slices fresh ginger, gently crushed

Step 1

Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

Cook's Note:

Place pork atop the garlic and ginger within the brine. Let sit in refrigerator for up to 8 hours; grill as usual.

Please note that -other- pork brines will call for adding in apple cider vinegar or regular white vinegar.
I do not agree with that; yes, the vinegar will add flavor BUT the acidity will make the pork tougher.
You really need more sugar in order to 'loosen' the muscles in pork meat. (Maybe with just apple cider, as is, since apples and pork go very well together)

Then put on the grill and let cook for 8 minutes on each side (if they are/were thinner pork chops I would shorten the time) at 400F on the grill!

Also with a brine, you can really only use it once at the most. Once used, compost it.

For the stir fried squash:

1 large squash taken from garden, sliced
1 shallot (had it left over) chopped
1 - 2 scallions (also from garden) chopped
salt and pepper to taste
avocado oil or plain sesame oil

Cook on medium high heat in your wok, and when you see the squash get browned, take it off the heat and serve (only takes 5 - 8 minutes if that)

Pierogies are pre-made with cheese (Thank you Patti's Pierogies... if you happen to be a Fall River resident you know exactly where it is - and it was showcased on Diners, Drive Ins & Dives by the 'Blond Hedgehog' many moons ago) and fried in butter until GBD (golden brown delicious)

Enjoy!