This dinner was all about simplicity. Every preparation was easy and the highlight is the ingredients. When you’re using really good meat, ultra fresh vegetables, and super vinegars, oils, etc. you don’t need to get fancy. Let the ingredients do all the work.
Ready for the easiest recipe ever?
Mustard Thick-Cut Chops
- 2 thick-cut (1 1/2″ thick) boneless pork chops
- 5 tablespoons whole grain mustard
- salt and pepper to taste
Preheat your grill. Rub the mustard all over the two chops and season. Lay on grill for 12 minutes at the hottest point on the grill (rotating 90 degrees after 6 minutes for grill marks). Turn it over and grill on a less hot area for another 6 minutes (rotating 90 degrees after 3 minutes for grill marks). Cooking times will vary per grill.
Easy huh? I sauteed some green beans and sliced white mushrooms with garlic and olive oil. You don’t need a recipe for that right?
For the Bruschetta, fresh produce is key. The quality of the balsamic vinegar and the olive oil will also be the difference between a good Bruschetta and one you want for the next four days in a row. Trust me. It can really brighten your day.
Colorful Bruschetta
- 3/4 cup chopped grape tomato
- 1/2 cup chopped fire roasted yellow peppers
- 1 tablespoon capers
- 1 clove garlic minced
- 1 teaspoon balsamic vinegar (aged at least 12 years)
- 1 teaspoon olive oil
Toss all the ingredients together in a medium sized bowl. Serve with toasted Ciabatta or Baguette slices.
Roasted Fingerlings with Manchego Walnut Pesto
I didn’t write down the exact recipe for this one (brain lapse) but here’s the recipe for the pesto (makes a lot more than you will use for the potatoes). Just toss potatoes with a generous amount of pesto to coat all the pieces and roast in the oven, roughly 40 minutes at 375 degrees F.
Manchego Walnut Pesto
- 3 cups fresh basil
- 1 1/2 cups toasted walnuts, toasted
- 6 cloves garlic, halved
- 1/4 cup grated Manchego
- 1 cup olive oil
- salt and pepper to taste
Put the basil, walnuts, garlic, and Manchego in the food processor and pulse a few times. Then turn the processor on while pouring the oil in a steady stream. Season to taste. Store in your fridge for up to two weeks and you can freeze for months.
I love using whole grain mustard as a glaze for meats. Actually I put it in just about everything. I made coleslaw the other day with it!
Manchego walnut pesto sounds delicious. I can’t wait to try this. What else could I use this on?
Ooh–I need to get a grill. Any suggestions?
Dr. Food, I do too! I keep about 6 jars on hand at all times!
Manger La Ville, my family was over the night and everyone was spreading it on bread. Of course, it can also be used on pasta.
Asianmommy, indoor or outdoor grill?
thank u leaving a comment.
the food pictures here r very tempting… i want to eat too.
yes .. it was crazy for me to stay up until 2 am to look for the perfect wallpaper. is ur wallpaper of some food picture?
simple? I would to have you cater a meal for us!
Renaye, our wallpaper is a lion (Lon’s choice).
The Davis’, I realize simple is relative but for a meal all made from scratch (although I didn’t bake the bread myself), it is really simple.
ha–i love how your title is about a hundred words long, and it’s followed by the statement that it was all about simplicity. you’re right though, i think even my boyfriend could handle this…if only he would. 🙂
Ha Grace! You’re so right. It’s so ironic. I’m big on variety and always like a table full of food.
wow, i can’t wait to try this recipe! just a question for you on how to store the additional pesto in the freezer? i watched an entire episode of good eats where alton brown talked about how to store stuff, but i don’t think he touched on sauces and spreads… in fact, food storage could be a whole blog entry vs. a small comment! 😉
Lily, you can store the pesto in the fridge for about two weeks, any longer, store in your freezer.