These gorgeous days of May keep a burden on my heart to (1) work in the yard and (2) grill for supper. Last night, the choice for dinner was blackened grilled pork chops, together with baked potatoes and baby Brussels sprouts. Just for an extra kick to it all, I topped the pork chops with a couple of poached eggs. Pretty good for a Saturday night at the Roediger House.
Guidance for grilling these pork chops based on "Molasses-Mustard Glazed Pork Chops," adapted by Nick Kindelsperger from Bobby Flay's Grill It! Found online at SeriousEats.com.
Guidance for poaching eggs in quantity came from Food & Wine and The Kitchn Blog.
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