When I picked up the oxtails at the butchers the other day I also picked up two very thick centre cut pork chops. I can’t remember the last time I cooked Pork Chops for dinner.
I presalted the chops on Wednesday and this morning I rubbed them with garlic, lots of black pepper and chipotle chili pepper, and about an hour before they went on the grill they were drizzled with fresh squeezed lime juice.
I made one of my favourite potato dishes.
Basically a potato gratin made thinly sliced russet potatoes, sliced onions fried in olive oil, chicken broth, salt, pepper and fresh thyme. Baked in a 425°F oven until tender.
Sometimes I sprinkle on a little parmesan cheese..
Moe refers to these potatoes as “Potatoes to Die For”.