Yesterday I had pork chops out to cook. I’m not a fan of pork chops. I’m not really a fan of pork except pulled pork, carnitas – most anything made with pulled pork. I am making a really strong effort to eat out of the freezer. Normally . . like every day of my life for the past 15 years, I have a menu plan. I look at my menu plan a few days ahead of time, take whatever I need out of the freezer and go from there. The last few weeks since I’m trying to clean out a freezer, I go out, grab literally the first things I see that I can get out without causing an avalanche, stick those things in the fridge to defrost and then plan my menu around those things.
I don’t even know why we have things like a hen and pork chops in the freezer because neither of those are high up on my list of fun things to eat.
We eat our last meal around 2:30 or 3 p.m. We have breakfast around 9, then eat the later meal, then we’re done for the day. I had planned to take the easy route and fry the pork chops, make gravy, have rice and lima beans with a salad.
About noon, I guess Vince was getting concerned about not seeing any meal prep going on. He asked if I wanted to go out to eat and I said no, not really. He said “What are you cooking?” I said “Pork chops. I think I’ll fry them.” I don’t think that sounded good to him so he checked the special at one of our favorite restaurants. I think pork chops sounded better to him. Sensing he wasn’t thrilled with the idea of fried pork chops, I looked online and found Easy Honey and Garlic Pork Chops. There were several steps but one was to “broil/grill” the pork chops. That might be a problem. I was roasting pork in the wall oven. It’s electric so, except for making pizza, I try to use the electric oven since electricity is basically free (solar panels). The ovens with the stoves upstairs and downstairs are gas and I rarely use them. Both are filled with cast iron . . ovens that don’t get used often are a great place to store heavy pots. I thought . . I would have to clean out either oven to be able to use it or I could ask Vince to get the charcoal grill going or I could use the Blackstone. I figured the Blackstone was the easiest route and much quicker since the charcoal would take a while.
All that to say . . that recipe really is quick and easy and it was delicious. Vince went on and on about how good it was. He said “We should have this again.” I think it was the sauce he liked. I could use that over chicken and he would probably like that too.
The only thing I changed was that I used Blueberry/Ginger Balsamic instead of the other vinegars mentioned. I didn’t take pictures but it was really good.