Sooooo it has been way to hot here to cook anything worth talking about- we have relegated ourselves to simple salads and other such things- such things being cold- to eat.  


However!  Yesterday there was a break in in the heat and we were able to make some porkchops with a delightful rub on it I must absolutely tell you about-


It was simple- olive oil, rosemary (finely chopped), pepper, fresh garlic, and salt.  But here’s the fun thing and if you’ve never tried it you really must-  Take the chopped garlic and mince it with the salt (I’m talking a coarse salt like kosher).  If you have a mortar and pestle that works really well, or just the edge of your knife blade and alternate a scraping motion over the garlic/salt and chopping.  Go for making as close to a paste as you can.  Mix that with the olive oil and other seasonings and it’s very fun-  You get a ton of flavor from the garlic that way.  


(4 cloves of garlic and 1 tsp salt work well for 2 chops, if you delight in measurements)


Heat a thick-bottomed pan (I used a cast iron) over medium-high, spread the garlic-oil mixture over your chops-  do maybe, eh 4 minutes a side (my chops were a little under an inch thick) and bam!  How fun!  


You want your chops to be a little pink in the middle, promise.  
You won’t keel over and die, double promise. 
And they will taste better that way, triple promise.  
Dry pork blows.  


And if you want to be uber fun, take the chops out of the pan, add a little oil, some chopped onion, cook for a few, deglaze with some white wine and maybe a little broth, add some rosemarey, little more pepper, boil down for a few, and make a tasty sauce for them!  


Very fun with roasted fingerling potatoes, should one be so inclined.  


And on a completely separate note, this was the sunrise this morning while Jas and I were walking in the field.  It was awesome-