Pickled Avocado

A great condiment for burgers, sandwiches, salads, or simple snacking.

Pickled Avocado

From the January/February 2020 issue of Cook's Illustrated magazine

Ingredients:

1/2 cup distilled white vinegar

1/2 cup water

1 Tbsp granulated sugar

2 tsp table salt

1 ripe but firm avocado, halved, pitted, and sliced 1/4 inch thick (you can also cut in 2" cubes for salads)

Combine vinegar, water, sugar, and salt in medium bowl and whisk until sugar and salt are dissolved, about 30 seconds. Add avocado (avocado should be submerged) and refrigerate for at least 30 minutes or up to 2 hours. Drain and pat dry before using.

Brine for Pork Chops

 Whether frying or baking pork chops, whether the chop is boneless or bone-in,  this brine provides a nice seasoning and creates a succulent piece of meat.

Brine for Pork Chops

Ingredients:

4 cups water

1/4 cup Kosher salt

1 tsp. black peppersorns

2 dry bay leaves

1 clove garlic, peeled and mashed

2 sprigs fresh thyme

4 pork chops, bone-in or boneless

Bring all ingredients, minus chops, to a boil in a saucepan.  Boil for 5 minutes. Remove from heat and cool to room temperature before adding the chops.

Once brine is at room temp, add meat and put in refrigerator for 30 minutes to an hour.

Remove chops from brine and allow surface to dry. Proceed with whichever recipe / cooking method you are using.