We had Max Aragon over for dinner while Jane Phillips, his partner, was photographing the season opening game of the Isotopes for the New Mexican.
I had stopped at Lowe’s at 11th and Lomas for ice cream and cookies on my way home from meditation on Wednesday evening and bought a 4 lb. package of pork boneless ribs for $1.69/lb. and several Gala apples for $.88/lb.
So on Friday I brushed a chipolte, bacon, BBQ sauce we had purchased at the Fiery Food Show several years ago onto the ribs and slow cooked them four hours at 250°.
When Suzette arrived at home, she tasted them and they were really piquant tasting and so we decided to slice up two apples and bath the apple slices with honey and sautee the apple slices and then glaze the pork chops with the apple honey glaze and cook them thirty minutes more.
When Max Aragon came we served dinner and the pork chops were delicious. They no longer had that chipolte heat and were yet were not overly sweet. We garnished the potatoes with butter and crema con sal and fresh minced chives. The potatoes were great.
After dinner we watched “Easy A” with Emmy Stone until when Max left to pick up Jane.
A great Friday night with dinner and a movie.
Bon Appétit
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