The folks at Skagit River Ranch bring into the Farmers' Markets some of the tastiest cuts of meat in town. I brought home a couple of thick-cut pork chops and a package of their breakfast sausage links.
Nothing fancy here. I just seasoned the chops with sea salt and cracked pepper trio (black, green and red), got a golden, crispy crust on them in extra virgin olive oil and them finished them in the oven. With the drippings, I made a reduction sauce with fresh squeezed lemon juice and a handful of fresh sage leaves. For the links, I just fried them up with onions and lots of garlic.
Tip: The Splendid Table has all you need to know about a basic reduction sauce.
Illustration: SkagitRiverRanch.com
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