I’m a Farmer’s Market obsessed mad woman this summer. It all started with the lovely flight over to Orcas Island this past June. Oh yeah, that’s the one that got me going.
On the flight back home from Orcas, I turned to my hunky pilot (new name for Ranger Craig) and said “I think you should fly me to a different Farmer’s market every weekend”. I think I made him smile.
Ranger Craig has obliged my request and so off we flew this weekend. The location? My almost favorite island, (because I can’t seem to decide which is my favorite) Lopez.
It’s a little bit of a hike from Lopez Airport to town center, so my brilliant hunky pilot (just expanded Ranger Craig’s new name) packed the bikes in the plane… so I could carry more loot!
It was a glorious ride to town. Sailboats, blue herons, beautiful cows (I love cows!), friendly locals who waved as they passed my bike. I think they were waving me good luck bike riding back to the airport. Two huge hills to climb. Ok, that won’t be a pretty site.
The market was incredible. I stopped at every booth, bought homemade jam, lots of beautiful and fresh organic vegetables, the most glorious looking organic pork loin chops, killer fudge and an adorable bird house for my sister (she loves birds).
By the last booth I was gettin the ole “I’m hungry” stare from Ranger Craig. So I zipped up my oversized backpack (which he was so sweetly carrying) and off we went in search of food.
Now if you’ve ever been to Lopez Island in the summer, you’ll know about Holly B’s. Holly B’s is one of the best bakeries in Western Washington. A slice of andouille sausage pizza, a Gruyère croissant, and tomato basil bruschetta. It was a most delicious lunch under the island sun, camped out on fresh grass, with just the lightest ocean breeze. A moment to savor.
I was in awe. So in awe of that beautiful moment in time, that beautiful moment of the summer season, I forgot to take a picture of that beautiful lunch!
Thankfully, my memory wasn’t permanently impaired. I remembered to snap a few pictures of this beautiful recipe.
Asian Style Grilled Pork Loin Chops with Sautéed Sweet Onions
4 thick cut pork loin chops
1 cup Tamari (I use gluten-free)
1 tablespoon fresh finely chopped ginger
2 teaspoons Dijon mustard
1 cup pineapple juice
Red pepper flakes
½ cup veggie oil
½ teaspoon fresh cracked black pepper
1 sweet onion, halved and thin sliced
2 tablespoons butter
Fresh chopped cilantro for garnish
Serve with Brown Rice, fresh chopped cilantro and steamed sugar snap peas
For the marinade: Whisk together the Tamari, ginger, mustard, pineapple juice, red pepper flakes, veggie oil and black pepper.
Place the pork loin chops in large Ziploc bag. Pour the marinade over the pork and swish it around to cover all surfaces of the pork.
Lay the Ziploc bag in a large baking dish. For richest flavor and best results, place the dish in the refrigerator for at least 8 hours or overnight.
When ready to grill, preheat the grill to 400F.
While the grill is heating, prepare the sautéed onions. Add the two tablespoons butter to a large sauté pan over medium heat. When the butter is melted and hot, add the onions. Let the onions sauté, stirring every few minutes, for about 20 minutes or until wilted and lightly golden brown. Sprinkle with a pinch of salt and pepper.
When the grill is ready, place the chops directly on the grill. Brown both sides of the chops and then turn down the heat to about medium, and slowly finish cooking the pork loin chops. The chops will be done when the internal temperature reaches 145F.
Remove the chops to a platter and let them rest for at least 5 minutes. This is an important step and will allow all the natural juices to re-distribute in the chops, keeping them moist and tender.
To serve: Top the pork loin chops with the sautéed onions and garnish with fresh cilantro. Serve with brown rice, steamed sugar snap peas and fresh chopped cilantro.