Pork Chops and Purple Broccolini

Monday 20 January

Here they leave the rind and fat on their pork chops, as if they would become "cracklins."  Of course, if you cook the chops that long, the meat itself will become leather. 

We snipped the fat layer so the chops would lie flat, patted them with salt, pepper, and thyme, and fried them to medium rare.

Served with stir-fried purple! broccolini, grown by the nice girl at the Summertown farmers' market.