February 24, 2014 Sautéed Smoke Pork Chops, Twice Baked Potatoes, and Steamed Brussels Sprouts

February 24, 2014 Sautéed Smoke Pork Chops, Twice Baked Potatoes, and Steamed Brussels Sprouts 

We have definitely adopted “Less is better menu planning”, as Suzette says.

We bought Smoked pork Chops at pro’s Ranch Market yesterday and tonight we sautéed them with four cloves of garlic chopped finely and a bit of olive oil.  I de-stemmed the Brussels Sprouts and cut them in half and we steamed them while we cooked the chops.

The only serious prep was done by Suzette who scooped the insides out of the PPI baked potatoes and mixed them in a blender with half and half and butter to cream them, then replaced them onto the potato shells and sprinkled them with Dubliner Irish Cheddar cheese and baked them in the oven to heat them and melt the cheese.  I chopped chives finely and we sprinkled the tops of the potatoes with chives when we plated them with the chops and steamed Brussels sprouts.  I drank the last of the PPI Dashwood Sauvignon Blanc and its citrus, grapefruit flavor went really well with the greasy pork chop.

After dinner I had a bite of the cold PPI chocolate soufflé and it was delicious.

Bon Appétit