Pork Chops and Broccoli Pasta
All day long I knew we were having pork chops for dinner. I wasn’t sure about what I was doing with them or side dishes until I started making them.
Some meals are like that. Yesterday I made sandwiches. Possibly the best sandwiches ever in the history of sandwiches. I knew they were going to be grilled chicken sandwiches on french rolls. Until I started making them, I didn’t really know they were going to be dry-rubbed with chipotle powder, cumin, garlic, and Mexican oregano, grilled and sliced onto the rolls with a green chili mayonnaise, lettuce, tomato, bacon, and avocado.
They were a total mess, stuff sliding everywhere, and took at least 6 napkins while eating, and I almost needed a shower when I was done.
They were such a mess putting together I didn’t even take pictures.
But DAYUM! They were good.
When I got home today, I marinated the chops in balsamic vinegar, olive oil, garlic, and black pepper. I had broccoli, rice, noodles, pasta, potatoes… Somehow the idea of pasta and broccoli mixed together with boursin cheese developed. The chops went on the grill, the pasta and broccoli went on the stove, and in less than 15 minutes, dinner was served.
Boursin cheese is one of the most basic, no-brainer sauce and/or ingredient cheeses on the market. From stuffing into burgers, mixing into mashed potatoes, melting and thinning to pour over vegetables, or mixing into pasta and vegetables, it may be one of the most versatile cheeses ever.
Two great meals in two days that started with vague ideas.
I’m glad I finally cleaned the grill. I wonder what I can cook up on it tomorrow…