Saturday, May 14, 2005

"Tonight's dinner is yummy, baby!"

I thought the hubby would like it, I know I did for sure! Stuffed and grilled pork chops, roasted fingerling potatoes, and marinated spinach salad. Yes, spinach is a staple in our house:)

I got the pork chop idea from "Good Eats" with Alton Brown. It calls for the chops to be brined in cider vinegar and brown sugar and a few other things. I didn't have time to soak them for 2 hours as suggested, but 45 minutes worked just fine. I stuffed them with finely chopped pine nuts and dried apricots, a sprinkle of parm cheese, sage, and spinach. Yum.

I loved the fingerling potatoes, it was the first time I used them. I'm a fan now, thanks Sheri:) I cut the olive oil in half for them and the thyme and sage still infused the potatoes perfectly.


Sheri said...

You can definitely cut back on the olive oil for the potatoes. I just save it for later. Fingerlings rock. I picked up another bag at Andronico's today. Your pork chops sound really good! I love Alton Brown.

etryer said...
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