4 pork chops 3 cups water ½ cup brown sugar ½ cup Kosher salt 6 sprigs rosemary 8 cloves crushed garlic 2 cups ice
Take the back of your knife and crush the rosemary to release the oils. Combine all ingredients and marinate pork chops for four hours. While marinating, create the rosemary-honey glaze. Recipe follows:
½ cup honey 2 sprigs rosemary, chopped
Warm the honey over medium heat. Add the rosemary, remove from heat and allow to reach room temperature.
Grill pork chops on a medium hot grill until internal temperature reaches 165 degrees F. Plate the pork chop and drizzle with honey glaze.
Arugula-Watermelon Salad with Green Goddess Dressing Arugula-Watermelon Salad:
1 quart seedless diced watermelon 1 quart rinsed baby arugula ½ cup shaved red onion 1 cup ricotta salata 2 tablespoons fresh tarragon ¼ cup extra virgin olive oil
¼ cup fresh lemon juice Salt and pepper to taste
Toss ingredients together.
Green Goddess Dressing: 1 egg ¼ cup buttermilk 1 cup blended oil 2 tablespoons chopped chives 2 tablespoons chopped tarragon 3 tablespoons chopped parsley 1 tablespoon chervil