Then again, when you're 96 years old and you say anything remotely funny it's pretty much always unexpected and therefore always hilarious.
So here you have it, some grilled pork chops I made for my pops...how ever you'd like to say it.
Orange Juice: 1-2 cups
Water: enough to cover the chops
Kosher Salt: 1 large handful
Lemon Thyme: 10 sprigs
I used three (3) thinly cut loin chops and covered them in the above mixture for just over an hour and put them in the fridge, but you can leave them for however long you'd like.
To cook 'em up, turn the grill on medium-high. While that's heating up, take the chops out of the brine and rinse them off. Then make sure to pat them dry.
Now just throw those chops on the grill and get some nice marks. Like I said before, the chops I used were pretty darn thin so they cooked up really quick. If they were thick pork chops I would keep one side of the grill cooler (so the pork doesn't turn to blackened rubber) and try to finish them over there with the lid shut or finish them in the oven.
Fresh Green Figs: roughly chopped, 1 cup
Yellow Onion: 1/2 a large onion, thinly sliced
Thick Cut Bacon (I used maple smoked bacon): 3 slices, cut into small pieces
Olive Oil: about 1 tablespoon
Juice of an Orange
salt & pepper: to taste
Put the bacon in a cold pan and slowly heat the pan over low eat to crisp up the bacon, when it's half way done add the onions (and olive oil if needed) and slowly cook them down (you can turn the heat up to medium just make sure the onions are slowly breaking down not crisping up)
Don't forget to add salt & let them break down and slowly caramelize until they are golden and melted together
In another pan, cook down the figs with a 1/2 tablespoon of olive oil, the orange juice, salt and fresh black pepper to taste
When the onions are all set, add in the "fig jam" and cook for another 5 minutes over low heat
I'm not the biiigggggest meat eater so I had this mess of a salad for dinner, and it was deeeelicious!