Meal No. 2103: Glazed Grilled Pork Chops

So far, I'm liking this spring. Some might have thought it was a bit warm on Friday but I couldn't get enough of it. Between walking the yard with Sumner, taking time to pull weeds, or just sitting for long stretches at the bistro table on the porch, I was soaking it all in. Low humidity, light breezes, warm temps, sunny skies: spring has sprung in Winston-Salem and I'm all for it.

With long-time chum and fellow Wake Forest alum Chris Burris returning for another visit that evening, with Star Wars: The Last Jedi on the agenda (it was May the Fourth, after all!), I thought grilling up some glazed pork chops might hit us all right. I also had smashed sweet potatoes and a batch of Jiffy corn casserole. The chops were spot on: juicy, perfectly cooked, and flavorful!

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"Glazed Pork Chops," in Cuisine's Celebrate the Seasons: Summertime Menus, Issue 10 (June/July 2016), p. 36-38.

"Smashed Sweet Potatoes" (p. 128), in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing (2011).

"Jiffy Corn Casserole," found on Facebook. Also known as "Corn Soufflé," as found in Stirring Performances, from The Junior League of Winston-Salem, Inc. (1988), p. 219. Online recipe (called "Spoon Bread Casserole") can be found on the JIFFY Mix website from Chelsea Milling Co.