Tuesday, June 13, 2006
Going Local: Massachusetts Strawberry-Rhubarb Compote
My vegetarian friend Emily kindly shared a jar of her homemade strawberry-rhubarb compote when I visited her in Massachusetts last month. Despite her generosity, I used the delicious concoction on none other than a pork chop, anathema to her anti-meat ways. She, too, has been bit by the eat-local bug--in a much more difficult clime than California. One of her solutions? Canning--with the help of the book Preserving the Harvest. Because there's no doubt this compote will taste even better in the middle of a Massachusetts winter!
To ensure your chops are moist through and through (even if you leave them on the grill a bit too long--oops!), I highly recommend brining them, which causes meat to absorb liquid, for at least 12 hours before grilling. I used this Maple Brined Pork Chops recipe courtesy of Epicurious.