Chops and Guac

I knew that today's would have to be quick.  I would be home around 4 p.m., and my tee time was 5:30 p.m.  Thus, when I read that "You'll be eating in less than an hour," in the description for the Pantry Pork Chops on page 189, it was an easy decision.  I also wanted a quick side, and the Guacamole with Fire-Roasted Vegetables on page 85 seemed like a good way to go.  When I got home, I let the dog out and quickly began prepping.

I was supposed to have saved some of the cilantro from yesterday, but in an ill-fated decision last night, it went into the compost bin out back.  I didn't have time to go to the store, and cilantro is a pretty key ingredient for guacamole.  In a bush-league move, I found and used some dried cilantro from the pantry. 

The guacamole ingredients needed direct medium heat, and the chops needed direct high heat, so I started with medium heat for the veggies while the pork chops were marinating with the intention of adding charcoal later for high heat.  This seemed to work pretty well.  When the vegetables were done (rather nicely), I put together the guacamole while the coals readied themselves.

Awesome stuff!  I kept eating it while the chops were on the grill.  More on that later.  I learned something valuable while reading The Guide.  The book makes a clear distinction between flipping and turning.  Thus far, when I read directions that stated to cook for x number of minutes, turning halfway through, I was flipping instead of rotating the meat ninety degrees.  As a teacher I can only make fun of myself for not reading directions.  Tangent aside, the chops looked great coming off the grill.

And true to the book's word, in less than an hour, I was eating!

The pork chops were good, but not something I would make again.  The lemon and soy sauce combination was different, good, but not something I want to keep in my wheelhouse.  Notice, however, the two directions of grillmarks?  Yup, turning and flipping ARE different.  It seems silly, but again, I'm new to this grilling game.  The guacamole, however, is definitely a keeper.  What I really like about the fire-roasted vegetables is that the onions carmalize, giving the dip a nice subtle sweet flavor that displays great depth.  This is refreshing, filling, and not easy to put down.  Next time I might even use fresh cilantro.  :)  Friends of mine will see this guacamole reappear!

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