A quick hello in between filling boxes, emptying boxes and settling into our new home. I am eager to share photos of the new space next week!
It didn’t seem right to wait any longer to share this recipe with you all and let’s be honest, I’m not doing much cooking these days but before I was living out of boxes I was. In fact I’ve been quite busy the last several months creating many delicious recipes with Electrolux (find all the recipes from myself and Sara from Sprouted Kitchen, here). Each month they are featuring a key ingredient and it makes perfect sense that June is all about berries. If your farmers market is anything like ours the berries are just starting to make their grand and abundant appearance. With that in mind I’m deeming this recipe the perfect summer weekend meal.
The balsamic is infused with juniper berries, garlic and thyme. While the balsamic brine is still warm I pour it over fresh blueberries so they infuse with a bit of punchy vinegar while still maintaining their freshness.
These pork chops are bathed in butter and flipped in the pan frequently so they get a good bit of crust on the outside while staying tender on the inside.
As the sun continues to do what it does best to summer produce I imagine this with a corn salad would be quite lovely.
I hope you all have a wonderful weekend!