Grilled Pork Chops and AsparagusPosted by in Food
Place 4 pork chops in a ziploc bag (double bagged) and add 1 1/2 cups buttermilk, salt and pepper, 1 tsp thyme and 1 tsp sage. Mix it up and put in the fridge for at least 4 hours (up to one day). Remove the chops and drain off the buttermilk and grill over medium high heat until just slightly pink inside. Marinating the chops in buttermilk makes them super moist and adds flavor. This is my favorite way to make pork chops.
For the asparagus, spray it with cooking spray or rub with a little olive oil and grill on a grill tray over medium heat until slightly charred. Then sprinkle with sea salt. Grilling the asparagus gives it a slightly smoky flavor and the ends get nice and crunchy!
I placed the baguette on the top rack of the grill until it was warm. You can do this with any kind of bread – it’s especially good with cheese bread, which I slice and brush with olive oil and then grill.
We also had a bowl of fresh cherries. Dinner with no clean up!