Sunday, December 2, 2012

Boneless Pork Chops and Asparagus

Boneless Pork Chops and Asparagus tonight.  Fired up the Rosle for the Asparagus and the Egg for the Chops. Used Paul Prudhomme's Seasoned salt on the Chops and Minced garlic and garlic/parsley powder and EVOO on the Asparagus.  Microwaved a few baked potatoes and served...nothing difficult about this cook, it was great!

The meal DID cost an additional $60 when the Egg sparked and melted two holes in the new pullover I bought LAST NIGHT....arrrrrgggghhhh.
Served up some Vienna Style (looked like French Bread to me) bread and a few stuffed mushrooms to round out the meal.