2 cups buttermilk

2 tablespoons kosher salt

2 tablespoons sugar

1 tablespoon lemon zest

1 tablespoon fresh thyme leaves

4 bone-in pork cops (1/2 " to 1" thick are best)

fresh cracked pepper (optional)

canola or vegetable oil 

Combine first 5 ingredients well in a container with a lid

Add pork chops and allow to brine at least 24 hours (48 hours is even better) turning occasionally

Before beginning to cook, remove chops from brine and let drain on a rack then wipe off excess moisture with a paper towel, season with black pepper to taste (discard brine)

Bring a heavy bottom pan to medium high heat and with enough cooking oil to coat the pan then add the chops (you can grill them instead if you like!)

Brown each side approx. 3-4 minutes or until desired doneness is reached

Serve with roasted potatoes and a salad!






2 racks of lamb, frenched

1 cup unsalted shelled pistachios

4 tablespoon fresh thyme

4 tablespoon fresh mint

1/2 cup extra virgin olive oil (approximate)

1 lemon, zested & juiced

salt & pepper


Preheat oven to 400 F

Using a food processor, blend pistachios, thyme, mint, juice of half of the lemon, the lemon zest, salt to taste to create a paste - adding as much or little olive oil as needed. Consistency should be slightly thinner than peanut butter

Cut racks into 4 chop sections, season with salt & pepper

Over medium high heat, sear the chops on all sides then let cool on a rack slightly (You are not cooking the lamb through, only creating a thin crust.)

Once the lamb has cooled off slightly, slather the pistachio mixture onto the chop area as shown

Roast on a rack for about 40 minutes, or until 130-135 F in the center of the meat (medium rare)

Allow to rest 5-10 minutes before serving

Serve with garlic mashed potatoes or polenta!