The Ridge Trail loop looks like a solid choice for Saturday. I checked recent posts from the park service and the trail is in good shape, no major washouts or fallen trees reported. We should plan for about six hours total with breaks. The meadow section should be especially nice this time of year with the late summer blooms. I can bring my field guide if anyone wants to try identifying the wildflowers. We will need to carry enough water because the upper sections don't have reliable sources. The forecast says partly cloudy with a slight breeze, which should keep the mosquitoes down. I think starting early makes sense to avoid the midday sun. There is a good spot near the halfway point where we can stop for lunch with a view of the valley. Let me know if you want to adjust the route or invite anyone else from the hiking group.

I think starting with the apple cider brine will give the pork chops a nice subtle sweetness without overpowering the savory seasoning. I usually let them sit for about two hours, then pat them dry before searing. The key is getting a good crust on the first side without moving them around too much. Once they are browned, I finish them in the oven at 375 until the internal temp hits 140. Let them rest for five minutes and they come out tender and juicy every time. For the side, the roasted carrots with a drizzle of honey and a pinch of smoked paprika complement the pork nicely. You could also add a simple pan sauce with the drippings, some chicken stock, and a splash of apple cider vinegar to brighten everything up. Let me know if you want me to send over the full recipe with measurements.