Recalling our last preparation of these lovely devils, we promptly biked over to the Co-Op and purchased two pork chops for this evening's dinner. But not before getting some seasonal collard greens =)
Servings: 2
Ingredients:
1/8lb (55g) fresh black chanterelle
1tbp butter
pinch of salt
Pork Chop
2 pork chops
1 clove garlic
1tsp dried rosemary
1 tbsp olive oil
pinch of pepper
pinch of salt
Collard Greens
5-6 leaves of collard greens
1 clove garlic
1 tbsp butter
dash olive oil
Procedure:
Pork Chop
1) Pre-heat grille to 350 - 400 Fahrenheit
2) Grind rosemary, olive oil, pepper, and crushed garlic into a paste with pastel and mortar. Rub into pork chop.
3) Cook on grill until internal temperature reaches at least 145 Faherheit.
4) Set on plate and let sit for at least 5mins.
Mushrooms
1) Soak mushrooms in warm salted water and rinse of dirt
2) Heat olive oil and butter over skillet
3) Sauté mushrooms for 4 - 5 mins
4) Season with salt. Stir. Turn off heat.
5) Top onto pork chops on serving plates.
Collards1) Heat skillet with butter and crushed (or finely chopped) garlic
2) Add chopped collards. Stir.
3) When greens begin to brown (or stick to pan), add ~2tbsp water and let evaporate. Continue stirring.
4) Stir in pepper and salt. Turn off heat.
5) Add to serving plate.
Enjoy.