Sleep Love Eat

Grilled Pork Chops & Roasted Asparagus

Grilled Pork Chops & Roasted Asparagus

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.

Food prep:

  • 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

on the grill... one already done & removed


SO Delicious Unsweetened Coconut Milk is 5 grams of fat per glass. Make sure you get enough!

Hitch wanted to know what was for dinner, even though he already ate his.

And Sophi likes to scrounge the floor while we cook, just in case we drop something. Jake, one time, dropped an entire half of a steak, and she hasn't forgotten.


  1. Jean Wulkan

    I would love to have your recipe for lemon-dijon pork tenderloin from 2010/02/07. I just can’t find it in your archives. I have saved the picture but I do not have the how -to part, although I have the ingredients. I need – how long to bake, at what temp, how ong to marinate etc. If I don’t hear from you in time, I am going to try to make it anyway. It sounds fabulous!!

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