An Old Favorite

by zydecopaws on April 28, 2012

There’s something to be said for bringing back old favorites and freshening them up a bit. I’ll spare you the grill photos as they aren’t worthy of sharing, but trust me when I say the BS Keg did itself proud with tonight’s offering.

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On the menu were thick-cut pork chops (about 2″ thick, cut directly from a pork loin) marinated in white wine, a dash of soy and Worcestershire sauces, and a sprinkling of granulated garlic and ground basil. This used to be a staple around here before I started the blog and exposed all the ruts we were in when it came to variety in our meals. It’s been several months since I cooked pork chops like this, and the first time I’ve carved them out of a pork loin. Which turns out to be a lot cheaper than buying them precut.

As for the veggies, the sweet potatoes were simply cooked whole on the grill, and the fresh string beans got the foil treatment after having onions, carrot, water chestnuts, and mushrooms added to them along with some generic no-salt garlic seasoning, pepper, a dash of sea salt, and a bit o’ butter.

Not only was this a very satisfying meal, it was also pretty healthy as the salt content was very low, the veggies were all fresh and baked and/or steamed, and the pork was very lean.

You’d think I was trying to clean up our diets or something…

{ 4 comments… read them below or add one }

Tom April 28, 2012 at 7:23 pm

Looks fantastic! I’ve been preaching to people for years about butchering out their pork loins to save money. It’s amazing how many people don’t realize where some smaller cuts of meat originate from. I can get 4-6 meals out of one pork loin. When they drop below $2/lb I’m buying 3 or 4 at a time. Look forward to more of your “healthy” meals.

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zydecopaws April 28, 2012 at 7:32 pm

I’m sort of mad at myself for not doing this so much sooner. I picked up an enormous pork loin real cheap and didn’t want to cook it all at once. I’m never buying pre-cut pork chops again. Which is also what I do with ribeye steaks now; I wait until the roasts are on sale and cut my own out of them.

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Chris April 29, 2012 at 9:54 am

Yeah, blogging made me break out of some ruts but sometimes I’d just like a week or two of being in a rut just for a break ;)

Love thick chops like these.

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zydecopaws April 29, 2012 at 7:05 pm

I do that sometimes and just don’t post the results. But don’t tell anyone, let it be our secret.

Oh, wait…

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