The pork chop recipe came out of Best of the Best, which is a compilation of what the editors of the book think are the best recipes of the year. This recipe is originally from Steven Raichlen’s BBQ USA, and the pork chops are really good. We also loved the farro, which is fairly simple with mushrooms, marsala and thyme.
- Maple Mustard Pork Chops (Best of the Best Vol. 7, p. 28)
- Farro with Portobellos & Thyme (Whole Grains Every Day, Every Way, p. 217)
Wine: Copain 2004 Hacienda Secoya Pinot Noir (Anderson Valley, California). Last bottle. Gets better and better with every bottle we open.
Nice combo. I know I’d love the farro dish.
I think you would too. If I can remember, I’ll try to scan the recipe. I love that whole grains cookbook.