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!