Pages

▼

Wednesday, March 28, 2007

Grilled Pork Chops

Spring has officially started and we kicked off the season with grilled pork chops. Now that we have a backyard we plan to spend most of the spring and summer grilling.

SP seasoned the chops simply with salt and pepper. The smoke from the hard wood that we use gives the chops great color and flavor.


I cooked the broccoli in a pan with olive oil, rough chopped garlic and a little red pepper flake.


The spears retained their beautiful green color with just a hint of char around the edges. The flavor of the garlic and chili flakes made this broccoli addictive. SP said I should cook broccoli like this from now on.

Since SP gets home well before I do, he was able to actually bake the baked potatoes in the oven.


He rubs the outside with butter and salt then wraps them in tinfoil to bake. I topped mine with salt, pepper, a little butter and some sour cream.
at

6 comments:

  1. Anonymous11:42 PM, March 28, 2007

    It was a pork night at the Laz house as well - we scrapped macaroni and beef. I love grillin' in the spring. :) I think after seeing your broccoli I may have to tweak my recipe!

    ReplyDelete
  2. Sarah - The Home Cook8:39 AM, March 29, 2007

    Don't give up your recipe forever! I love the steaming in the chicken broth and smothering with cheese. :) This was defnitely tasty, but in a different way.

    ReplyDelete
  3. Anonymous8:52 AM, March 29, 2007

    what a gorgeous meal! I have broccoli to use tonight and will be trying that method.

    ever tried NOT wrapping your baked potatoes? the skin gets crispy and tastes like a fried potato skin. I rub mine with OO and coarse salt.

    ReplyDelete
  4. Sarah - The Home Cook10:13 AM, March 29, 2007

    Anon - thanks! It was very tasty.

    I've always wanted to try NOT wrapping the potatoes, but my husband insists we do it this way. I never eat the skin unless it's nice and crispy, so I'll see if I can convince him to try it next time.

    ReplyDelete
  5. Anonymous10:27 AM, March 29, 2007

    try it, then! The oil and salt makes the skin wonderfully crisp and tasty. the plus is that the skin does have most of the fiber and lots of the nutrients.

    put them directly on the rack at 425, not a cookie sheet. I think you'll like the results.

    I love your blog and I cook very much like you. :)

    ReplyDelete
  6. Sarah - The Home Cook11:15 AM, March 29, 2007

    I will definitely try this next time. I always feel bad for not eating the skin since I know that's the healtiest part, but I can't eat it when it's not crispy.

    Thanks for reading! It's nice to know there are people out there reading what I write who aren't my family and friends. :)

    ReplyDelete

I've been told there are issues with comments going through. After you comment, you should see the following message: "Your comment has been saved and will be visible after blog owner approval." If you don't see a message it means the comment didn't go through. Please try commenting again! I'm sorry!