Mom and I bought these pork chops a couple weeks ago at the farmer's market, from a seriously charming Iowan who insisted they were the preferred pig of the Queen of England.
I don't know whether this is true, but they were thick and juicy, and we (tragically) overcooked them a little waiting fruitlessly for the flesh to turn white; I gathered later from a Wikipedia entry and a consultation with Garver that Berkshire cooks almost like red meat, staying pink even when fully cooked.
... Yeah, they were still pretty good.
Mom had also gotten some beets in her CSA bag, so we chopped and grilled the greens in a little olive oil, cumin, and salt. We stuck the beets themselves in the oven to roast for an hour until they were soft and dripping red, then sliced them and served with a little soft goat butter and a drizzle of balsamic vinegar.
Finally, we made some of Matt's fantastic buttermilk mashed potatoes of which, as usual, I ate way too many.
Aside from the potatoes, everything in this meal came from the farmer's market, boding well for my New Year's resolution lasting at least through the summer...
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