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.
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…