For the pork chops I like to use boneless, thin cut pork chops - easier, less work than cutting around the bone and it's quicker to grill! I seasoned the chops with salt and pepper, and made a grilling sauce that I added onto the pork chops while they were grilling. It was a mixture of: 2 tbsp dijon mustard, 2 tbsp apricot preserves, 1 tsp olive oil to thin it out a bit, garlic, salt and pepper. Once the grill was ready, I added the chops to the grill and then spooned a very thin layer over the chops. When half-way done cooking, I flipped the chops and added another very thin layer of the sauce. This gave the pork a light flavor and was really delicious.
For sides, we had Rosemary-Roasted Butternut Squash. For that I used one butternut squash, peeled and seeded. I cubed the squash, added to a small baking casserole, added approximately 2 tbsp olive oil, 2 tsp dried rosemary, salt and pepper to taste. Toss it around to coat the squash and put it in the oven for about twenty minutes at 350 degrees F. At about ten minutes, I pulled the squash out to stir and then returned it to the oven to finish roasting. I thought it was great like it was, but my son liked it with a little bit of brown sugar on it!
I also made some amazing Sauteed Mushrooms. I promise you, these are some of the best sauteed mushrooms you will ever have! To save time, I had purchased two boxes of the white button mushrooms that are pre-sliced. In a large skillet, I melted two tbsp of butter, added three cloves of minced garlic and about three tbsp of soy sauce. Add the mushrooms and let it cook down. Seriously delicious! Need to make these sauteed mushrooms the next time that we have steaks!
I also served it with a beautiful mixed spring greens salad and croissants. Delicious, nutritious and filling dinner!
© Cruzin' Thru | 2013