Wednesday Dinner

Sorry that this is a couple days late, but while lovingly tending to my sick fiancé, I cooked dinner. Wednesday night Eric and I made dinner. Marinating from Tuesday is two beautiful pieces of pork chops and whole asparagus. Here are the marinades for both.

Pork Chop Dinner with asparagus. Ingredient list:

  1. Pork Chops
  2. Salt
  3. Cinnamon
  4. Thyme
  5. Black pepper
  6. Herbs de provence
  7. Nutmeg

As previously mentioned, do your dry ingredients first. Here is the wet ingredient list.

  1. Lime juice (whole lime)
  2. Balsamic Vinegar
  3. Blood Orange Olive Oil. As a side note: I love flavored and regular olive oils. Regardless of cooking experience, I recommend a fully stocked olive oil pantry.

Asparagus Side:

  1. Asparagus
  2. Cinnamon
  3. Herbs de provence
  4. Thyme
  5. Marsala Cooking Wine.

Bake the pork chops for 20 minutes at 350, cook to your preference. I prefer a hint of pink in the center, others might want you to bake longer. Just reset the timer for only an additional 20 minutes to cook completely through. Pan grill the asparagus until just soft. Depending on thickness, try cooking longer if you prefer. I like a little crunch in my vegetables so that’s why I cook them for a shorter amount of time. Pair this dish with a white wine unless you have a red sauce on the pork chops. For dinner, we paired everything with a lovely Vidal Blanc Reserve by St. Michaels Winery. Bon Appetite!


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