“This is a perfect Sunday night dinner.”
“This is a perfect Monday night, Tuesday, night, Wednesday night, even Friday night dinner.”
- Big Guy
Those words made my heart smile. Cooking for other people is what I love to do. It’s my hobby. I throw together simple (and random) meals when it’s just me eating. But when there’s someone to enjoy the meal with, I would spend 3 hours in the kitchen.
For the main dish, I chose to cook pork chops (bone-in) instead of the pork tenderloin since it was just the two of eating dinner. Also, I simply love a bone-in pork chop and The Fresh Market had two gorgeous chops on Saturday that I couldn’t resist. The chops marinated in fresh orange juice, orange zest, grated garlic, olive oil, honey, rosemary and salt for about 6 hours. The marinade smelled so good – there’s just something about orange zest and rosemary! Once it was time for dinner, we seared the chops in the cast iron and then placed them in the oven to continue cooking (please, please, please don’t overcook your pork!). The chops were served on top of a dollop of fig jam (homemade – from Granny!!!!) with a seared orange slice on top. It was super fancy looking. (wink wink)
The asparagus were simple tossed with EVOO and a salt blend from Trader Joe’s (it included bay and thyme in the mix).
And for the sweet potato stacks, sweet potatoes were sliced with the skin on and tossed with EVOO, salt and pepper. They were then roasted at 450 degrees for about 25 minutes. Once roasted, the oven gets turned to broil and you top the tator rounds with blue cheese. Broil until it gets melty and delicious.
Ohhhh myyyy. Sunday dinner doesn’t get better than this! The hot pork chop literally melted the fig jam making a lovely sauce for everything on the plate. The blue cheese actually became milder when broiled and was the perfect topping for the potato rounds. I could have eaten the whole batch! The combination of flavors was unreal! Sweetness from the fig jam, tartness from the orange, herby rosemary, succulent pork that was perfectly cooked, salty asparagus and melt-in-your mouth potato rounds. Seriously good.
Like Big Guy said, you can eat this “Monday, Tuesday, Wednesday, Friday and Sunday.” (Not really sure what happened to Thursday and Saturday).