After my “ugly” day of eating yesterday, I was so happy to have a nutritious dinner and close the day on a positive note.
We grilled up our Pork Chops from Bill the Butcher, added a large side of roasted asparagus, and washed it all down with a glass of coconut milk. And huge thanks to Jake for doing the cooking while I laid on the couch in my carb-coma.
- Pork chops were rubbed with Tom Douglas’ Pork Rub. It is bbq-flavored and fabulous. Next time, I plan to do my own salt-free rub from scratch (I’ll keep you posted.) We grilled them on level 6.5 until they reached 160 degrees (170 is medium for pork, but meat always continue cooking when you remove it.)
- The asparagus spears were rubbed in olive oil and sprinkled with ground pepper. Medium-large spears roast perfectly at 415 for 12 minutes.
- Coconut milk was served ice-cold and shaken, not stirred…
Happy eating! Joey