Meat

Everyone in my family loved these garlic-miso pork chops from the June issue, and that's really saying something.

Maybe when the top of my sea salt fell off and the whole bottle poured into the garlic-sage rub for the pork chops, that was the salt's way of telling me it was the wrong choice. Oh well.

Glancing at the pork chop recipe again, I notice that it calls, rather vaguely, for "coarse salt." That is remarkably non-specific, since different salts produce very different results. What? You want me to tell you all about it? Well, okay.

Nothing says "summertime" like a barbecue. And nothing says, "my dad would like this" more than a pork chop. Unfortunately both of those things (my father and the barbecue) are in California.

These pork chops were good, but I wanted them to be great. Here's what I'd do differently.

Pâté can be found in the deli section of many supermarkets and at specialty foods stores.

Who doesn't love a little bacon in their pasta?