Just found out you have to brine pork chop before grilling so it will remain juicy. I used this simple recipe, but halved the salt, then added 2 teaspoons each of dried rosemary and thyme – it gives the meat a nice flavor, especially because I make sure to rub some before grilling. What I did was use a strainer to drain the brine, and spooned the red pepper flakes-rosemary-thyme mixture.
This is my first attempt to cook with butternut squash, and they’re looking too well done because I did not take them out of the oven right away. I also used olive oil instead of butter. Instead of pears I could have used apples, as one reader suggested; so I will try that next time.
The curried butternut soup was extra spicy, because I added a bit of the red pepper flakes-rosemary-thyme mixture from the pork chop brine. It was yummy with a bit of a kick.