Wednesday, April 1, 2009

Galena Street Pork Chops with Orange Rice

Some days I don't know what we're having for dinner.  Other days I do. Tonight we're having pork chops.  I've found the trick to cooking pork chops so they are not dry, like a piece of jerky, is to brown them quickly then finish them in a hot oven (400*)  for a few minutes (depends on the thickness.)  

I'm seasoning the chops with Galena St. Rib Rub from Penzeys.  They have the best spices. I used to love going into their store in Norwalk.  Now I have to order online which isn't nearly as much fun as discovering stuff in the store.

They have a rice recipe on their website that I think Elli will like, so I'm going to try that. Dinner will be quick, easy and delish.  

Tonight's Menu:
Tossed Salad

Wine for tonight:
A Beaujolais, Chardonnay or Sauvignon Blanc will go with dinner.  I'll have some of the Shiloh Road Chardonnay from last night.  Don will probably want a Beaujolais.  We'll see what we have.


Well, the best part of dinner tonight was the wine!  This one was a big miss for me.  The rice had a really strong flavor from the bay leaves.  The pork chops had great flavor, but  were a little dry.  Elli and I both thought it was ok.  Don thought it was good.  There are better recipes out there.  We'll try another one next time.

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