Dinner for 3

Our friend Bryan was a bachelor for the week, so we had him over for dinner last night.  I love to cook anyway, but it is much more fun to cook for someone else.  Dinner may have been a little more fancy than usual, but not by much.  At least, I didn’t think so.  I didn’t think I really made anything much different than I usually do.  The menu was blackened pork chops, chili-lime roasted sweet potatoes, a vegetable galette, and warmed bread with some of my leftover olive paste, from when I made my grilled Brussels sprouts.  Grilled Brussels Sprouts with Green Olive Sauce

I had just a smidgen of pineapple salsa leftover, so I added it to the top of the pork and it went really well with the spicy pork.  I knew it would though.  I could have gone with either a white or a red wine, since we were eating pork, but I went with a red because I had blackened the pork with a spicy rub.   To me, red seems to go very well with a spicy meat.  I chose a smooth, fruity pinot noir.  It was a very nice accompaniment to the pork and to rest of the meal. Because it was such a gorgeous evening, of course we had to enjoy dining al fresco out on our deck too.  Bryan was very appreciative and savored every bite.  He also took home a lot of the leftovers.  I can easily make more.  There is never any shortages of food or ideas at our house.  🙂  When someone enjoys your food, that is always the best compliment to anyone who cooks.

For my rub, I used dried oregano, thyme, cayenne pepper, dry roasted garlic and my chocolate chili rub.  I made sure the pork was completed coated with the rub, then I seared it in a hot skillet with some olive oil and butter before grilling it.  Sear it for about 4 minutes per side, or until all sides are browned.

Because these pork chops were so thick, I butterflied them before putting them on the grill to make sure they cooked through completely.  Eating uncooked pork is not a smart thing to do.  It’s a great way to get yourself real sick.   When in doubt, especially when cooking pork, use a meat thermometer, and make sure the internal temperature is about 165* F and the juices from the meat are clear.  Bon Appetit!

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people. View all posts by ajeanneinthekitchen