Auntie’s in town for a few days and was giving me grief over not enough home-cooked meals the last time she was here. So I sent her to the store for veggies, pulled out a pork loin, cut it into chops, and fired up the Mothership. Why the Mothership, you might ask? Well, because there just isn’t enough room on the BS Keg to cook the chops indirect and still grill all that asparagus and zucchini.
For the chops I went with a tried-and-true marinade (white wine, a dash of soy sauce, granulated garlic, dried basil). The asparagus was drizzled with EVOO, lemon-pepper seasoning mix, and some balsamic vinegar. The zucchini was sliced in half lengthwise, drizzled with EVOO, then sprinkled with Italian seasoning, pepper, and parmesan cheese.
The end result was a plateful of no-carb goodness. To make up for that, dessert was grilled pineapple. Which disappeared before I could get a picture of it.
The menu is set for the remainder of Auntie’s visit. Tomorrow is pastrami, but no telling how it will end up being served. Saturday is the Red-Haired Boy’s choice since it’s his birthday, and Sunday is looking like a Mediterranean meal. Looks like Monday will be my day off this week…
Oh, and don’t forget to enter our contest to win some McCormick® Grill Mates® gear and goodies. No point in waiting until the last minute.