First meat off the grill

We're still working our way through a freezer of pork and beef we bought last summer in Vermont's Northeast Kingdom. We had an empty cooler, the farmer had several freezers of meat, and we got a winter's supply.

Way down at the bottom of our freezer was the last of the pork loin chops, which were the first things we grilled after dusting off the old Weber. This pork is so good you could boil it and eat well, so you can only imagine what a little smoke from hardwood charcoals did to enhance these chops.

On the plate with it are roasted onions (the recipe will be in the Food section this Wednesday), a quick cucumber pickle made with white wine vinegar and parsley, and green beans.

We've got a few more chops left, a couple of steaks, a little ground beef, and then we have to plan another ride up north.