Here’s a simple pork chop recipe that’s sure to impress!
Other uses for Sage and Rosemary: Sage was a favorite of the ancient Romans and Greeks as it functioned well as a preservative, and its medicinal properties were revered. Sage was touted as a wonder-herb that could cure any and all maladies. Many believed that the herb contained sacred and magical properties. From the ancient Egyptians to the Native American Indians, sage has been regarded with the highest respect. Over the centuries sage had been used as an aid by which to hasten conception, as a treatment for the plague, guard against witchcraft and ward off spells― even bequeath immortality. Quite a useful item is sage!
Like sage, rosemary has been utilized for centuries both for its medicinal qualities, and in cooking. It is legendary for its capacity to stimulate the mind, improve memory and fine-tune concentration. In fact, at one time it was common for Greek and Roman students to wear a braid or headband of rosemary in their hair, while studying or taking exams.
Rosemary has been used for centuries by herbalists as well, to treat skin problems and as an energy tonic when feeling depressed, anxious, or nervous. The miraculous “Hungary Water” was invented in the 14th century.
This famous rosemary-based tonic was a must-have for Queen Elizabeth of Hungary. According to legend, she drank a few shots of it every day and also washed her face with Hungary Water. The Queen remained devoted to this ritual for decades \, and it must have worked since it seemed that she had barely aged. Rumor has it that the King of Poland proposed marriage when she was 72 years old.
I’ll have what she’s having!
Ingredients:
½ cup Sea salt
3 TBSP white sugar
1 TBSP brown sugar
2 quarts water
4 bone-in loin chops, split to bone; 2” thick
2 strips of chopped bacon
2 stalks of minced celery
1 small minced onion
2 cloves of minced and peeled garlic
1 TBSP chopped rosemary leaves
1 TBSP chopped sage leaves
2 TBSP chopped parsley leaves
2 ½ cups crumbled cornbread
¼ cup dried cranberries
½ cup chicken boullion
Salt and pepper
Directions:
Whip salt and both sugars in 2 qt of cold water. Add pork chops, cover and refrigerate for 1 hour. Remove pork chops from the brine mixture and pat dry.
In a large, heavy-bottomed sauté pan, fry bacon strips. Add celery, onion and garlic to and allow to sauté along with the bacon. Add parsley, sage and rosemary after bacon has cooked for nine minutes. Continue to sauté until aromatic. Dust with salt and pepper.
Combine cornbread, chicken stock, and dried cranberries. Stir in the bacon-vegetable mixture and mix well.
Preheat grill to 350°; medium-high heat.
Lightly dust the chops with salt and pepper. Stuff them with ½ cup or so of the stuffing mixture. Use two or three toothpicks to help fasten the chops. Grill for 6 minutes on each side. Allow the pork chops to rest about five minutes before serving.
