Fall Feast: Pork Chops, Spinach Rice and Roasted Butternut Squash (Gluten Free)

We are hosting my parents this week. It's the first time they'll actually stay with us in our new home. I'm super excited for all of us to be under one roof! And, I'm excited to have an entire family to cook for. First up this week is a traditional fall menu of pork chops and fall veggies. My father loves pork chops, it's always been one of his favorites, so I'm going all out to make this a dinner he will love. 

First up is to brine the pork chops. I'll be the first to admit that I don't always do this for a couple of reasons. One, since we started buying organic or locally sourced pork there doesn't seem to be the need. We nearly always grill our pork chops and they come out juicy and tender every time. However, sometimes I like to brine meat just to get that little bit of added umph that makes the meat portion of the meal special. Dessert tonight features maple syrup, banana and pecan cupcakes. Since I was already on a maple syrup wave, I decided to swap out some of the brown sugar in the brine for the amber liquid. My rosemary plant is still hanging about, so I added a bit of chopped rosemary and threw in the stems just to keep the flavor going. A bit of chopped garlic and some pepper corns and I'm hoping that these will be pork chops to remember! 

I also happen to have a huge package of fresh baby spinach in the fridge that I need to use, so obviously that becomes a side dish. Our daughter loves rice, so I'll throw those together with some almonds and top it with a bit of parmesan. This should be an easy and flavorful side dish to go with the pork chops. 

Rounding out the meal are my butternut squash jewels. I love, love, love winter squash and butternut is a particular favorite. I posted the recipe for my take on this winter wonder veggie a few months ago, find it here.

Well, like most of you, I'm off to get ready for work as it's a chilly October Monday morning. I hope that your dinner is yummy as well!

~Enjoy!

Brine for Pork Chops (or other cuts)

• 8 pork chops - thin cut, bone in
• 8 cups of cool water, divided
• 1/2 cup kosher salt
• 1/4 cup turbinado sugar (or brown sugar)
• 1/4 cup good quality maple syrup
• 20 black pepper corns
• 2 large stalks fresh rosemary - chop the leaves and save the stems

Add salt, sugar, maple syrup, pepper corns and rosemary (chopped leaves and reserved stems) to a large bowl. Add 7 cups of water and whisk until sugar and salt have dissolved. Place 8 pork chops in a very large plastic container. You will likely have to stack them, so do it strategically so that the brine can get between the chops and do its job. I find that changing the way I lay them and having only about 3 to a layer works well with the container I use. Pour over the brine and allow the chops to settle. Check the level of the brine to ensure the chops are completely covered. If necessary add the additional cup of water or more to fully cover the meat. Place the lid on the container and refrigerate for up to 2 days.

When you are ready to cook the pork chops. Heat the grill, drain the chops, rinse and dry them thoroughly on all sides with paper towels. Brush the chops with a bit of olive (not Extra Virgin) and lightly salt and pepper - remember all of that salt and pepper in the brine? When the grill is ready, grill them 2-4 minutes per side until cooked through. You want them to be done, but not over cooked. 

Remove from the grill and tent with foil. Allow the pork to rest for 5 to 10 minutes before serving. 

Serve and enjoy!