This dinner was all about simplicity. Every preparation was easy and the highlight is the ingredients. When you’re using really good meat, ultra fresh vegetables, and super vinegars, oils, etc. you don’t need to get fancy. Let the ingredients do all the work.

Ready for the easiest recipe ever?

Mustard Thick-Cut Chops

  • 2 thick-cut (1 1/2″ thick) boneless pork chops
  • 5 tablespoons whole grain mustard
  • salt and pepper to taste

Preheat your grill. Rub the mustard all over the two chops and season. Lay on grill for 12 minutes at the hottest point on the grill (rotating 90 degrees after 6 minutes for grill marks). Turn it over and grill on a less hot area for another 6 minutes (rotating 90 degrees after 3 minutes for grill marks). Cooking times will vary per grill.

Mustard Pork Chops with Sauteed Mushrooms and Gren Beans

Easy huh? I sauteed some green beans and sliced white mushrooms with garlic and olive oil. You don’t need a recipe for that right?

For the Bruschetta, fresh produce is key. The quality of the balsamic vinegar and the olive oil will also be the difference between a good Bruschetta and one you want for the next four days in a row. Trust me. It can really brighten your day.

Colorful Bruschetta

  • 3/4 cup chopped grape tomato
  • 1/2 cup chopped fire roasted yellow peppers
  • 1 tablespoon capers
  • 1 clove garlic minced
  • 1 teaspoon balsamic vinegar (aged at least 12 years)
  • 1 teaspoon olive oil

Toss all the ingredients together in a medium sized bowl. Serve with toasted Ciabatta or Baguette slices.

Colorful Bruschetta 2

Roasted Fingerlings with Manchego Walnut Pesto

I didn’t write down the exact recipe for this one (brain lapse) but here’s the recipe for the pesto (makes a lot more than you will use for the potatoes). Just toss potatoes with a generous amount of pesto to coat all the pieces and roast in the oven, roughly 40 minutes at 375 degrees F.

Manchego Walnut Pesto

  • 3 cups fresh basil
  • 1 1/2 cups toasted walnuts, toasted
  • 6 cloves garlic, halved
  • 1/4 cup grated Manchego
  • 1 cup olive oil
  • salt and pepper to taste

Put the basil, walnuts, garlic, and Manchego in the food processor and pulse a few times. Then turn the processor on while pouring the oil in a steady stream. Season to taste. Store in your fridge for up to two weeks and you can freeze for months.

Pesto Fingerlings

Since I already made the pesto a few days ago, you can see how this beautiful dinner didn’t take long to make. It’s healthy and well balanced too.
posted by jessica at 12:19 PM Filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.