Traditional pork chops

[Guest guest]

We made pork chops on a stick last week from Lucky Pig. We let them sit at

room temp. for a half hour sprinkled with sea salt, garlic, paprika and

oregano. Then grilled outside. They were fantastic and there were none

leftover. As much fun as chops at a fair and good for ya.

Lucky Pig is liberal with fat (stored nutrients) and I didn't want quite

that much fueling the fire, so I trimmed little scraps and fed to the

cluckers before grilling the chops. The chickens loved our trimmings and we

got the nutrients back in the good eggs.

My son was laid off due to budget cuts and I suggested he move back home.

Being single, he was mostly eating things that took no preparation. Fun to

hear his comments on how great real food tastes. He loves Mexican food and

helped me plant veggies to make our years supply of salsa this summer.

Kathy