Thursday, July 22, 2010

Pork Chops, peaches, cous cous and cauliflower

The pork chop brine was almost perfect: 1 tbsp salt, 1 tbsp sugar, 1 tbsp oil, 1/4 cup water, 2 tbsp olive oil, two cloves of garlic thinly sliced. Next time, I'd use a little more sugar and a little less salt but not too much. I grilled the pork chops for 5 minutes a side along with two halved peaches. After I turned the pork chops the first time, I rubbed the up side with sage from the herb garden. Done!

Cous cous--In a bowl, I put 1 tbsp butter, 1 tbsp olive oil, and 1 tbsp chopped basil from herb garden. I tossed two cups of cooked cous cous into the bowl where Zoe stirred in 1/2 cup parm. So good.

Roasted cauliflower--I parboiled the cauliflower for two minutes and then into a gratin dish I tossed chopped black olives, feta, olive oil, butter and pepper. I forgot the olive oil but it was still good. Zoe kept asking for more parmasan by which she meant feta. She liked everything except for the cooked peach. Go figure. She loves the peaches raw.

Easyish dinner. Pretty fancy.


  1. I've been tasting the peaches for two days since I read this. Two days...

  2. Ok. Finally I am attempting this even though the cookout we were going to go to is out due to rain and therefor, I have no grill. So as I always do as a grillness girl wonder is... I'm not sure. Also, due to lack of evoo I used a sun dried tomato oil and added some sun dried toms to the brine.

  3. Did everything but the cauliflower. Delicious! When in doubt... butter.