Chicken and Artichokes

2 Chicken Breasts

Flour for dredging

1/3 C chopped onion

6 oz jar Artichokes

1 large clove garlic chopped and divided

1/2 cup rice

1 1/3 cup chicken stock

White wine

1 T lemon juice

In small sauce pan, melt generous T butter; add 1/3 chopped garlic and sauté one minute.  Remove garlic. 

Add 1/2 cup rice and sauté three minutes.  

Add 1 1/3 cup chicken stock, bring to boil; reduce heat to simmer for twenty minutes.

Rinse and dry the chicken breasts; dredge in flour. 

In large pan, melt generous T butter over medium high heat; add 2/3 of chopped garlic and sauté one minute. Remove garlic. 

Add chicken and sauté till golden on both sides; about three minutes each side. Reserve to plate and tent with foil.

Add a turn of EVOO to pan. Add chopped onion and artichokes to pan and sauté till tender three to four minutes.  

Dust with some flour and mix. 

Add generous splash of white wine and splash of chicken stock.  Add 1 T lemon juice. Looking for it to thicken a bit. 

Return chicken to pan; cover and simmer for ten minutes or until rice is ready. 

Add rice to serving dish, add artichoke sauce to rice, add chicken to dish and serve.

Mojito

12 Mint leaves plus a sprig for garnish

1/2 a lime quartered

Rum

2 T sugar

Sprite

Ice

Add mint and one segment of lime to a sturdy glass.  Muddle.

Add sugar and two segments of lime and muddle again.

Add a happy jigger of rum. 

Add ice to almost fill glass. 

Add sprite to fill

Garnish with last lime segment and the sprig of mint.

Serve with a straw and swizzle stick. 

Pork Chops

For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf

For the pork chops:
2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
Olive oil
Salt
Pepper

Boil one cup of water and add the salt to dissolve.  Add the salt water to the cold water.  Add the flavorings.  Add the chops and set in fridge for at least one hour.

Preheat oven and an oven proof pan to 400.  

Remove chops from brine and pat dry. Lightly oil the chops and season.

Put hot pan on stove on high heat.  Add chops and sear one side - about three minutes. Flip chops and return pan to oven for six to ten minutes depending upon thickness. Remove chops to a plate and tent for five minutes before serving. 

Accompany with Butternut squash.