The horrible thing about having leftover pork chops in the fridge is that I end up making things like a hot pork, ham, bacon and swiss sandwich.
Did I say horrible? I meant amazing.
This sandwich is AMAZING.
I call it, “No Regrets”.
Other names considered were “YOLO” and “Porky Paid the Price”.
Also considered, “Gout Is My Friend”.
We lost a very good friend this past weekend, quite suddenly.
Losing a dear friend suddenly is never easy, but losing a distant friend is hard.
So many well-intentioned promises to visit more often. So many opportunities wasted.
Your condolences, your thoughts and prayers are nice. Thank you. But this time, do me a favor — no, do yourself a favor — and reach out to an old friend you haven’t seen in awhile. Talk. Laugh. Relive some glory days. It will be good for you both.
We don’t have our friends forever, folks.
Use the little time you have.
Don’t wait.
Be that guy.
Take the initiative.
Reach out.
(long sigh)
We don’t have them forever.
Today I’m making my favorite pork recipe, which I call Porkapalooza:
1) Boil up a delicious brine (see below)
2) Add a platter of yummy pork chops to brine.
3) Ignore for four hours
4) Grill pork chops, brushing with olive oil as they finish.
5) Boil brats in the leftover brine, then grill just to brown and crisp.
6) Try to avoid developing Gout.
Brine:
1 bottle dark beer of your choice (Honey Brown is delightful)
6-8 cloves of garlic, minced
1/2 cup brown sugar
1 tbs molasses
Red Pepper Flakes to taste
3/4 cup kosher salt
Heat all the above, stirring, until just begins to boil.
Take off heat.
Stir in ice until liquid is room-temperature-ish.
Very Vocal Viking 