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.


IMG_7318Because 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.

48 thoughts on “Dinner for 3”

  1. You do realise that Bryan’s wife is now going to hate you since you’ve just raised the bar for the meals she makes?? 😉 He’s probably gone home to mince on toast! 😂

    Liked by 2 people

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