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.
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.