July 21, 2009

dinner is served

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It’s time to get back into the swing of things around here. Since I will be in a hotel for a few weeks again it shouldn’t be a problem. This past week we had some great meals. Sunday before I left we had a tasty and  relaxing meal outside. We steamed up some king crab legs, gulf shrimp, fresh corn and potatoes.

garden 025 Then we just sat outside in the fantastically cool breeze and just enjoyed the food and each other. Earlier that week we tried a recipe from the July Real Simple.  Simple it was, just a few ingredients and barely any preparation or cooking. We will definitely be making the sweet potatoes again!

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Grilled Pork Chops with Maple Sweet Potatoes


  • 4 1-inch-thick bone-in pork chops (about 2 pounds)
  • kosher salt and black pepper
  • 4 small sweet potatoes (about 1 1/2 pounds), cut into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 2 scallions, chopped

1. Heat grill to medium-high. Season the pork chops with 3/4 teaspoon salt and 1/4 teaspoon pepper. Grill until cooked through, 7 to 8 minutes per side.

2. Meanwhile, in a large bowl, toss the sweet potatoes with 1 tablespoon of the oil and 1/4 teaspoon each salt and pepper. Grill, turning often, until tender and slightly charred, 10 to 12 minutes. Reserve the bowl.

3. To the reserved bowl, add the syrup, scallions, the remaining oil, and 1/4 teaspoon each salt and pepper. Add the sweet potatoes and toss to coat. Serve with the pork.