Grilled Pork Chops with Ancho-Avocado Orzo

Sometimes it's nice to just chill at home, watch a little F1 on TV and have a nice meal.

This is exactly what we did this past weekend.  Taking some downtime, some time to really re-connect by doing everyday things and being together.  Sometimes it's best to just be and to enjoy each other's company without going out.  To work together to make a nice dinner, talk, watch a little TV, do the dishes together...you know what I mean?

It's soothing to just enjoy your loved ones company.  We like to curl up on the coach before dinner and grab the tablet and share favorite songs on You Tube, radio stations on Pandora, or watch a show on Netflix.  Then it's off to the store together to gather some ingredients for a special meal (but quick) that I've had my eye on.  Even going to the store together builds the connection as you discuss favorite ingredients for a salad, or show each other something new that the found.

Back home it's in the kitchen to prep for Frilled Pork Chops with Ancho-Avocado Orzo.  Oh Yum!  This recipe is all about the side dish...yes, the side dish.  The pork chops are just simple grilled chops.  Use your favorite cut.  The side dish is pasta (orzo) mixed with a lot of southwestern veggies to cut the carb count.  Top it with a heavenly sauce made from roasted chiles, ancho chili powder, and avocado and you have one heck of a tasty dish!

Note:  to make this go a little quicker it is good to cook about 1 cup of dry orzo.  You will need 2 cups cooked in this dish and any leftover cooked pasta can be made into another salad, or used in soup.

MGG was on cloud nine eating this dish. (love that!)  He helped with the making of the sauce and cooking the chops. A little kitchen banter and lots of laughter made this dish all the more special.  The flavor profile is outstanding.  Not too hot, but it has great zip in the sauce.  Dial down on the ancho chile powder if you don't care for the heat.  

Served with a salad and some hot rolls, this was a winner! Enjoy!

Grilled Pork Chops with Ancho-Avocado Orzo
adapted from Diabetic Living Magazine
Serves 4

2 fresh anaheim chile peppers
4 bone-in pork loin chops, thin cut
3/4 teaspoon salt
1/4 teaspoon black pepper
1 avocado, halved, seeded, and peeled
1/2 cup 2% milk
2 tablespoons lemon juice
1/2 teaspoon ground ancho chile pepper
2 cups cooked orzo pasta
1 can reduced-sodium black beans, drained and rinsed
1/2 cup cherry tomatoes, halved
1/3 cup frozen whole kernel corn, thawed
2 tablespoons chopped cilantro

Preheat broiler. Halve chile peppers. Removing the seeds and ribs. Place chile pepper halves, cut sides down, on foil-lined baking sheet. Broil about 7-8 minutes or until peppers are charred. Wrap in the foil and let stand about 15 minutes. Gently remove skins and peel off and discard. Coarsely chop peppers and set aside.

Trim fat from pork chops. Sprinkle 1/4 teaspoon of the salt and the black pepper. Heat grill pan over medium heat. Cook pork chops on hot grill pan 6 to 8 minutes or until no longer pink , turning once. Let stand 3 minutes before serving.

Meanwhile, in a blender combine chile peppers, avocado, milk, lemon juice, ground ancho chile pepper, and the remaining 1/2 teaspoon salt. Cover and blend until smooth.

In a large bowl combine orzo, black beans, cherry tomatoes, and corn. Pour avocado mixture over ingredients and toss until well combines. Sprinkle with cilantro.

Serve pork chops over orzo mixture.

Farmhouse Scramble

Recently MGG and I were talking about trips our family's had taken when we were young.

One of my stories was about my dad driving us from California to Pawhuska, OK where my grandmother lived. We were good at taking long trips.  We often went camping all over the country every summer so our trips to Oklahoma were exciting.  

I recall that several times we would end up in Ponca City and viewed the bronze Pioneer Woman statue that was on display there.  Looking up at that tall woman and child made me feel the strength of the women that dared to move west, raising families, defending property and honor, while making a home to those she loved.

We would then travel on to Pawhuska to see my grandmother.  Pawhuska is a small town in Indian Territory, of which part of my heritage is from.   I always thought of her home as a sort of farm as she had geese, chickens, ducks, and dogs all around as well as vegetables growing (even though she actually lived in a large property in town).  My grandfather was the town sheriff and I loved visiting him down at the station.  

Grandma and Grandpa fooling around!

But what I remember the most is the breakfasts everyone would gather in the kitchen to make.  I would sit on a stool and watch the black cat clock on the wall with it's eyes and tail moving back and forth (remember those?)  Then the smells of bacon, eggs, and potatoes would hit me and I knew I was in for something special.

She would make something that I've dubbed as "Farmhouse Scramble".  Pretty much everything was all in one dish.  The onions, potatoes and eggs were all mixed together in a scramble. Some toast and sausage on the side...delicious!

It's always fun to reminisce about good times.  It's amazing what little details that you remember, and possibly some amazing food dishes too!

This is my take on grandma's Farmhouse Scramble.  You can add other vegetables if you like, to jazz it up to your family's taste.  It's that easy...but oh so good!

Farmhouse Scramble

Serves 2

3 Tbs olive oil

4 baby red potatoes, diced

¼ onion, diced

Salt & pepper

4 eggs

Splash of milk

2 Tbs cheddar cheese, shredded

Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.

Whisk together the eggs and milk in a medium bowl. Add the eggs to the potatoes and onions.  Cook, gently moving the mixture from side to center with a rubber spatula, scrambling the eggs.  Sprinkle on the cheese and cook until the eggs are set but still moist.  Serve.

A wee bit of Irish...

St Patrick's Day is around the corner!

We usually party with Leprechauns while eating some Spotted Dog and Irish Stew.  

Not this year.
We'll be starting a much needed vacation.

But, still being in the Irish mood...(they tell me it's in the blood) I am sooooo going to make these dishes I found when we get back.  

So for now I'm sharing the pics and links with you of the Irish-esque treasures I found. 



The Nutty Irishman - Yum Yum!


Irish Cream Brownies

Irish Bread Pudiing with Caramel Whiskey Sauce

Notice how I picked all the boozy dishes?  Hmmm, I love me some Bailey's!

Maybe you'll join me in the adventure of making one of these dishes as well.  If you do be sure to come and tell me how it went.

Happy St. Paddy's Day!