Keep it simple…

Grilled Pork Chops with Honey Glaze and

Shredded Brussels Sprouts with Citrus Vinaigrette

photo-37

When I worked in TV news, there was a cardinal rule we would adhere to.  KISS:  Keep It Simple, Stupid.

The thought — that when you make your show complicated, bad things happen. Live shots crash. Complicated graphic effects freeze on air. Politicians can be identified as crooks accidentally.  It can get ugly.

So, tonight, as on so many nights, I made dinner and remembered the mantra: KISS.  And it was all thanks to my food processor!

Tonight’s meal was 20 minutes: prep to table.

The Main Course:  Grilled Pork Chops With Honey Glaze Recipe – Food.com – 127539 —photo-36

This was as simple as taking 3 minutes to make a glaze, brushing the glaze onto the pork chops and then grilling them. Very, VERY, easy!!!

The Side Dish:  Shredded Brussels Sprout Salad with Citrus Vinaigrette – Alaska from ScratchAlaska from Scratch.  Shredded Brussels Sprouts with Citrus Vinaigrette

The trick to this is using the food processor to shred the brussels sprouts. This was all finished in about 5 minutes!  photo-34

I made a couple of changes to this recipe.. including adding turkey bacon instead of regular bacon.  I also added shredded carrots to the mix.  I also served it with the leftover Yellow Jasmine Rice we had last night.

I was a little skeptical of what would come of this meal, but my family really liked it — especially the brussels sprout slaw.  The Hubs says he prefers when I pan-fry the brussels sprouts, but that he likes these as a way of switching it up.

So, this one is being added into the summer grilling rotation. Because what’s summer without simplicity?

Happy eatings!

Sharon

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3 thoughts on “Keep it simple…

  1. My kids love those grilled pork chops stuffed with feta and craisins. Just cut a slit in them and stuff, seal with a couple toothpicks.

  2. Pingback: Whole Lotta Cookin’ Goin’ On! Three Nights of Dinner… | The Family Meal Project

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