My original plan was to cook a pork loin on the grill today.  It was a whole loin and I figured I could get several meals out of it.  It’s the perfect cooking mode when it’s a perfect 74° outside.

Windows open, birds chirping, light breeze.

Naturally, when I got home, there wasn’t enough charcoal to get the job done.  It was Saturday at 3:30pm. I was not about to go to the store.  I had dealt with enough people for one day.

Time for Plan B.

I cut off two chops and wrapped the rest for tomorrow.

I floured the chops and browned them in a casserole.  After they were browned, I took them out of the pan and added thick slices of peeled sweet potatoes.  I put the pork chops atop them, and added brussels sprouts. I sprinkled on some salt, pepper, and sage, and then poured about a quarter-cup of maple syrup over everything.  I put on the lid and into the oven they went.

350° for 45 minutes.

It was the perfect no-brainer, no-effort dinner.

Tomorrow I will tackle the pork loin and the grill.  We’re taking Victor’s mom out to breakfast in the morning, so I should be feeling sociable enough to tackle the grocery store on the way home.

I’m thinking vaguely Mexican…..  I have some tomatillos in the ‘fridge….. and tortillas…