I haven’t cooked for myself (and posted the results here on the blog) for some time.
I admit, I am not a good cook, or even a mediocre one. I can pretty much mess up any recipe, and there are only a handful of things I cook without a recipe. One of them is not pork chops.
But I love pork chops! So tonight I grilled some porkloin chops on my Cuisinart indoor grill (only masochists grill outdoors in Florida; the local population of blood sucking mosquitos can go feed themselve somewhere else!).
I steamed some tender asparagus and whipped up a lo-cal margarita.
You can find the recipe for these Chesapeake Bay Pork Chops here.
As you can see, I only made four chops and the recipe is for eight, but how can too much marinade be a problem? I doubled the garlic (‘cuz I love garlic), guestimated the liquids, and use bottled lime juice and dry basil. If I ever decide to have an herb garden, then I will use fresh; until then, dry it is. The chops marinated in the frig overnight because, although I took the chops out of the freeze the day before, I didn’t give them another thought until around 4 p.m., and didn’t want to eat between 8 p.m. and 10 p.m. so they could marinate 4-6 hours. Again, how can too much marinade be a bad thing? When I make them again, I’m going to following the recommendation to add some of the Old Bay spice while the chops are grilling. I’m sure I’ll love the extra kick!